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Fall Vegetable Pancakes

Fall Vegetable Pancakes Serves: approximately 75 3-inch pancakes

Ingredients

  • 1 package RC Potato Pancake Mix
  • 3 quarts water
  • 7 oz. diced onion
  • 1½ lbs. shredded fresh sweet potato
  • 12 oz. shredded fresh carrots
  • 2 Tbsp. fresh chopped parsley
  • 6 oz. dried pears julienned
  • 6 oz. golden raisins
  • enough blended oil to cook pancakes

Instructions

  1. 1 Mix RC Potato Pancake Mix with water in mixing bowl, cover & refrigerate for 20 minutes.
  2. 2 Blend in rest of ingredients and spoon out enough batter to make 3 inch pancakes in a sauté pan with enough blended oil to just cook each batch of pancakes.
  3. 3 Change the cooking oil frequently and adjust heat.
  4. 4 Pancakes should be golden brown on each side.
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