Potato Pancakes
Serves 4

¾ cup (180 ml) finely mashed potatoes, cooled
¾ cup (180 ml) all-purpose flour
2 tsp (10 ml) VE Baking Powder
1 egg, beaten
½ cup (125 ml) milk
2 Tbsp (30 ml) corn syrup
½ tsp (2.5 ml) VE Ground Nutmeg
VE Sea Salt, to taste
1 Tbsp (15 ml) butter

1. Break up any lumps in the mashed potatoes and combine all ingredients, except butter, in a large bowl. Do not over mix.
2. Heat an Excalibur® coated frying pan to medium. Melt butter, pour in batter and cook pancakes until golden brown on both sides.
3. Serve pancakes for dessert with a sprinkling of VE Maple Spice Fruit Dip Mix and fresh or canned fruit.

Per serving: Calories 210, Fat 4.5 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 390 mg, Carbohydrates 36 g (Fibre 1 g, Sugars 8 g), Protein 6 g.