|Egg beaters||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Onion||1⁄4 Cup (4 tbs), grated|
|Ground black pepper||1⁄4 Teaspoon|
|Potatoes||4 Large, peeled and shredded|
|Margarine||3 Tablespoon (Fleischmann's Divided)|
|Sweetened applesauce||1 1⁄2 Cup (24 tbs)|
In medium bowl, combine Egg Beaters®, flour, onion and pepper; set aside.
Pat shredded potatoes dry with paper towel.
Stir into Egg Beaters® mixture.
In skillet, over medium-high heat, melt 1 1/2 tablespoons margarine.
For each pancake, spoon 1/3 cup potato mixture into skillet, spreading into 4-inch circle.
Cook for 5 to 6 minutes, turning over once to brown both sides.
Remove and keep warm.
Repeat to make a total of 12 pancakes, using remaining margarine as needed.
Garnish as desired and serve topped with applesauce.