Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Using a potato pancake mix, which you'll find at the market near the instant mashed potatoes, cuts preparation time. Serve as a side dish with beef or pork.
Ingredients[]
- Cooking spray
- 1 teaspoon baking powder
- 1 (5.8-ounce) package shredded potato pancake mix
- 1 3/4 cups fat-free milk
- 1 (8-ounce) carton reduced-fat sour cream
- 1 large egg, lightly beaten
- 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
- 1/4 cup chopped fresh chives
Directions[]
- Coat waffle iron with cooking spray, and preheat.
- Combine baking powder and potato pancake mix in a large bowl.
- Place milk, sour cream, and egg in a medium bowl; stir well with a whisk.
- Add milk mixture to pancake mixture, stirring until smooth.
- Fold in cheese and chives.
- Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges.
- Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
Yield: 7 servings (serving size: 1 waffle)