1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a large bowl using a fork, beat eggs until fluffy. Stir in milk, potatoes, zucchini, peas, baking mix, basil, onion powder and salt and pepper to taste. Wash hands after handling raw egg.
4. In a large nonstick skillet over medium heat, melt 2 tablespoons butter. Using 1/4 cup potato mixture for each pancake, place a few mounds into the skillet, making sure not over-crowd the pan; flatten each with a spatula to about 4 inches in diameter.
5. Cook pancakes for 3 minutes per side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining butter and potato mixture. Add additional butter as needed to prevent sticking.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Information Per Serving Calories: 212 (Calories from Fat: 99)
Total Fat: 11g (Saturated Fat: 6g)
Total Carbohydrates: 23g (Dietary Fiber: 3g