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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Potato Pancakes Recipe

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Yield: 1 dozen

Ingredients:
1 26-ounce bag frozen shredded potatoes, thawed overnight
2 tablespoons flour
2 teaspoons salt, to taste
1 teaspoon coarsely ground pepper
1/2 teaspoon thyme
1 carton Egg Beaters
4 tablespoons corn oil
3 green onions, finely chopped

Instructions:
Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and spread into 1/4 inch pancakes. Cook about 8 minutes each side or until pancakes are browned and crispy.

Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later. Serve with apple sauce and non-fat sour cream on the side.

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