Combine Egg Beaters, flour, onion and peppercorn; set away. Pat shredded
potatoes dry with a paper towel. Stir into Egg Beaters assortment. In a
nonstick skillet that has been sprayed with a nonstick spraying, pour in
1 1/2 tablespoons liquid Butter Buds. For each pancake, spoonful 1/3 cup
potato mixture into skillet, spreding to a 4" roofy. Make 5-6
minutes turning once to brown both sides. Remove and keep tender. Use
remaining liquid Butter Buds as requisite. Serve with applesauce if
desired. Per serving: 106 cal., 0.2g ft (2%), 0mg chol., 2g roughage, 2g
pro., 24g carb., 108mg sod. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.