Potato Pancakes with Chunky Gingered Applesauce

Classic potato pancakes and applesauce go one better with ginger, brown sugar and cinnamon!

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Prep Time 20 min
Total Time 40 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Don’t have time to make Chunky Gingered Applesauce? Serve pancakes with purchased applesauce or your favorite pancake syrup.

To speed shredding of potatoes, use food processor with metal blade.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 740mg; 740%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 3g 3% Sugars 15g 15% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;