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Bisquick® Potato Pancakes

Bisquick® Potato Pancakes
  • Prep 15 min
  • Total 15 min
  • Servings 16
Potato pancakes, or latkes, are eaten traditionally during Hanukkah, but they are great to serve any time, especially topped with sour cream or applesauce.
Updated March 26, 2013

Ingredients

  • 2 eggs
  • 1/4 cup milk
  • 1 package (20 oz) refrigerated shredded hash brown potatoes
  • 1/2 cup Original Bisquick™ mix
  • 2 tablespoons thinly sliced green onions or finely chopped onion
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine

Steps

  • 1
    Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.
  • 2
    Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
  • 3
    Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

  • If desired, substitute 1/2 cup each shredded carrot (or sweet potato) and parnsip for 1 cup of the shredded hash brown potatoes.

Nutrition Facts

Serving Size: 1 pancake
Calories
80
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
150mg
6%
Potassium
180mg
5%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
5%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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