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Pancakes

Shanna's Potato Pancakes

1 26 oz. bag frozen shredded
potatoes, thawed overnight
2 tbl flour
2 tea salt, or to taste
1 tea coarsely ground pepper
½ tea thyme1 carton Egg Beaters
4 tbl corn oil
3 green onions, finely chopped

Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and spread into ¼ inch pancakes. Cook about 8 minutes each side or until pancakes are browned and crispy. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later. Serve with apple sauce and non-fat sour cream on the side. Makes 12 pancakes.

Over and over again mediocrity is promoted because real worth isn't to be found.

- Kathleen Norris