Bisquick Potato Pancakes

by olga

Servings: 18 pieces

INGREDIENTS

1/4 cup shortening
2 eggs
1/4 cup milk
2 cups finely shredded uncooked potatoes, well drained and squeezed dry
1/4 cup Bisquick baking mix
1 tsp. salt

INSTRUCTIONS

Melt shortening in large skillet. Beat eggs with rotary beater, until fluffy; stir in remaining ingredients.

Drop mixture by tablespoonfuls into hot shortening.
Cook about 3 minutes on each side or until golden brown. About 18 pancakes.

Betty Crocker’s Bisquick Cookbook

CHEF COMMENTS

Crispy old fashioned pancakes. Sometimes try them with hot gravy alongside leftover roast.

Tagged: breakfast, maincourses, potatopancakes add tags

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