Potato pancakes, or latkes, are eaten traditionally during Hanukkah, but they are great to serve any time, especially topped with sour cream or applesauce.
Bisquick® Potato Pancakes
- Prep Time 15 min
- Total 15 min
- Servings 16
- Ingredients 7
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
Instructions
-
Step1Beat 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.
-
Step2Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
-
Step3Cook 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.
Nutrition
80
Calories
2 1/2g
Total Fat
2g
Protein
13g
Total Carbohydrate
0g
Sugars
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
1Tips from the Betty Crocker Kitchens
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