Pancake Recipe: Vegetable Potato Pancakes

Pancakes aren’t just for breakfast anymore.  Try this recipe for lunch or pair it with a mixed green salad or vegetable and serve with a lean protein such as poultry or fish for a complete and balanced dinner entrée.  The ingredient amounts listed make thirty pancakes or ten servings of three pancakes so reduce ingredient amounts accordingly to produce the desired amount of pancakes.

Ingredients:
3 Cups shredded potatoes, well drained
1 package (10 oz.) frozen chopped broccoli, thawed, well drained
1 package (8 oz.)  Shredded mild cheddar cheese, divided
4 eggs lightly beaten
½ cup chopped onion
½ tsp salt
½ tsp black pepper
½ tsp dried thyme leaves, crushed
1 or 2 drops of hot pepper sauce
¼ cup (1/2 stick) butter or margarine

Directions:
1.Preheat broiler. Mix potatoes, broccoli, and 1 cup of the cheese, the eggs, onion and the seasonings.
2.Melt one TBSP of the butter in a large non stick skillet over medium heat. Spoon 2 TBSP of the potato mixture into the skillet; press lightly to flatten. Repeat with the remaining potato mixture, allowing about one inch in between pancakes. (6-8 pancakes should be able to cook at one time.)  Cook 2-3 minutes on each side or until crisp and golden brown on both sides. Drain on paper towels; place on ungreased baking sheets. Repeat with remaining potato mixture, adding remaining butter as needed. Sprinkle evenly with cheese.
3.Broil pancakes 4-6 inches from heat, 1-2 minutes or until cheese is melted.

Nutritional Information:
Per serving: 3 pancakes
Calories: 210
Cholesterol: 120 mg
Total Fat: 14g