Pineapple Potato Pancakes

Light pancakes made with potatoes and pineapple, served with a pineapple and maple syrup dressing.

Ingredients:

• 4 medium potatoes, peeled and grated
• 1/4 cup instant mashed potato flakes
• 1/4 cup brown sugar
• 2 teaspoons grated orange zest
• 1 20 ounce can crushed pineapple, drained, reserve juice, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/4 cup vegetable oil, divided
• Reserved pineapple juice + water to make 1 cup
• 1/4 cup maple syrup
• 1 tablespoon cornstarch

Directions:

Preheat oven to 350 degrees. In a medium bowl mix grated potatoes, potato flakes, brown sugar, orange zest and 1 cup drained crushed pineapple. Stir in baking powder, salt, and beaten eggs. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Spoon potato mixture into skillet using about 2-3 tablespoons per pancake. Use a spatula to flatten pancakes. Cook on both sides until golden brown, repeat with remaining pancakes mixture. Transfer pancakes to a baking sheet, and keep warm in the oven. For topping, add water to reserved pineapple juice to make 1 cup. Stir in cornstarch until well blended. In medium sauce pan, heat juice mixture, remaining pineapple and maple syrup. Bring to a boil and simmer until thickened. To serve put warm pancakes on a platter and pass with topping.

Number of Servings: 4-6

Notes from the Cook: We love these pancakes for Sunday brunch or as a side dish with ham or pork chops. The pineapple in the pancakes and topping really make them special and one of my most successful inventions.