In a small skillet, sauté diced onions until tender over medium low heat. Remove from heat and let cool slightly.
Using a box shredder, shred peeled potatoes on the large size. Press excess liquid out of potatoes (do not rinse). Toss shredded potatoes with lemon juice. In a bowl combine prepared potatoes, slightly beaten egg, sautéed onion, thyme, pepper and salt. Add Kinnikinnick Pancake and Waffle Mix until desired consistency. Mix until combined.
Heat 2tbsp olive oil over medium heat in a skillet. Drop batter onto preheated pan and cook for 4-5 minutes until edges begin to brown. Flip and cook other side for 3-5 minutes until crisp and golden brown. Add additional olive oil to pan if required and cook remaining batter. Top with sour cream and chives or applesauce and cinnamon sugar.
Serve immediately. Makes 10 Pancakes
Tips & Variations
Don’t soak or rinse shredded potatoes, this removes the starch you need to help form pancakes.
To slow down oxidization of potatoes, toss shredded potatoes in lemon juice. This is a mixture that needs to be worked off immediately after preparing.