Potato Pancakes with Chunky Gingered Applesauce

 

4

medium cooking apples, peeled and 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

1/2

cup Original Bisquick® mix

1/2

cup milk

1

teaspoon salt

3

eggs

3

cups finely shredded peeled potatoes

• 1 In 2-quart saucepan, stir together apples, water, ginger and brown sugar. Cover; heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes, stirring occasionally, until apples are tender. Drain off any excess liquid. Stir in cinnamon.
• 2 Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• 3 In large bowl, stir Bisquick mix, milk, salt and eggs until blended. Stir in potatoes. Pour batter by slightly less than 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.
• 4 Cook until edges are dry. Turn; cook until golden brown. Serve with warm or cold applesauce.