1. Make Chunky Gingered Applesauce. Heat griddle or skillet grease if necessary.
2. Stir Bisquick, milk, salt and eggs in large bowl until blended. Stir in potatoes. Pour batter by a little less than 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.
3. Cook until edges are dry. Turn cook until golden brown. Serve with applesauce.
Chunky Gingered Applesauce
4 medium cooking apples (Rome Beauty, Golden Delicious or Greening), coarsely chopped (4 cups)
1/2 cup water
1/4 cup finely chopped crystallized ginger
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
Mix all ingredients except cinnamon in 2-quart saucepan. Cover and heat to boiling reduce heat. Simmer covered 10 to 15 minutes, stirring occasionally, until apples are tender. Drain off any excess liquid. Stir cinnamon into applesauce. Serve warm or cold.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving: Calories 210 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 105mg Sodium 580mg Carbohydrate g (Dietary Fiber 4g) Protein 6g % DAILY VALUE: Vitamin A 4% Vitamin C 8% Calcium 6% Iron 6% DIET EXCHANGES: 2 Starch 1 1/2 Fruit 1/2 Fat
BETTY'S TIP: Sausage links or crispy strips of bacon make a delicious accompaniment to these hearty cakes.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Potato Pancakes with Chunky Gingered Applesauce recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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