Potato & Vegetable Pancakes

Ingredients

3/4 cup / 175 ml

all-purpose flour

1 tsp / 5 ml

baking powder

3/4 tsp / 4 ml

each salt and pepper

2 cup / 500 g

Egg Creations Fat Free Garden Vegetable, well shaken

1/2 cup / 125 ml

2 % milk

1 package / 60

breakfast potatoes, diced vegetable hashbrowns

1/3 cup / 75 ml

finely chopped green onion

Directions

1. Stir the flour with the baking powder, salt and pepper; whisk in eggs and milk until smooth. Stir in the hashbrowns and green onion until evenly distributed.

2. Set a large, nonstick skillet over medium heat; lightly coat with nonstick cooking spray. Drop the batter by scant 1/2 cup (125 mL) measures into the skillet. Cook, in batches, for 5 minutes or until set on the bottom and bubbles appear on top. Flip and cook for an additional 4 to 5 minutes or until golden; hold in a warm oven until ready to serve.

3. Repeat with additional cooking spray and the remaining batter to make 12 pancakes.

4. DIP: Combine ½ cup (125 mL) light sour cream with 2 tbsp (30 mL) chopped fresh dill and 2 tsp (10 mL) Dijon mustard.