QUICK SKILLET POTATO PANCAKE

Ingredients :
1/3 c. instant mashed potato flakes
3 tbsp. self-rising flour
1/2 c. skim milk
1/4 c. minced onion
1 egg, beaten
1/8 tsp. salt
Dash each pepper and ground nutmeg
1 tbsp. vegetable oil
1/2 c. applesauce (no sugar added)

Preparation :
Makes 2 servings, 2 pancakes each. In small bowl combine potato
flakes and flour; add remaining ingredients except oil and
applesauce and, using a fork, blend thoroughly. In 10 inch nonstick
skillet heat oil; drop batter into skillet by heaping
tablespoonsful, forming 4 pancakes. Cook until bottoms of pancakes
are browned; turn pancakes and brown other side. Remove to serving
plate and serve with applesauce. Each serving provides: 1/2
Protein Exchange; 1 Bread Exchange; 1/4 Vegetable Exchange; 1 1/2
Fat Exchanges; 1/2 Fruit Exchange; 1/4 Milk Exchange. Per serving:
230 calories, 7 g protein, 10 g fat, 28 g carbohydrate, 347 mg
sodium, 138 mg cholesterol.