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Potato and Corn Pancakes
Ingredients
-
1
10 3/4 ounce can condensed cream of potato soup
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1/3
cup all-purpose flour
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3
eggs, slightly beaten
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2
tablespoons margarine or butter, melted
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1/2
cup frozen whole kernel corn, thawed
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1
tablespoon finely chopped onion
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2
slices bacon, crisp-cooked, drained, and crumbled, or 2 tablespoons cooked bacon pieces (optional)
-
Applesauce (optional)
Directions
1. In a medium mixing bowl combine soup and flour; stir in eggs and margarine or butter. Fold in corn, onion, and, if desired, bacon.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side) . Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with applesauce. Makes 10 pancakes.
Nutrition Facts
(Potato and Corn Pancakes)
- Calories 81,
- Protein (gm) 3,
- Carbohydrate (gm) 8,
- Fat, total (gm) 4,
- Cholesterol (mg) 65,
- Saturated fat (gm) 1,
- Vitamin A (IU) 292,
- Sodium (mg) 289,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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