Potato Pancakes

2 medium potatoes, grated (2 cups)
3 eggs, lightly beaten
1 tablespoon chopped onion
1 tablespoon snipped fresh parsley
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 teaspoons vegetable oil, divided
Applesauce (optional)

Squeeze grated potatoes to remove any extra moisture. In Classic Batter Bowl, combine all ingredients except oil and applesauce; mix well. Heat 1 teaspoon oil on Square Griddle over medium heat until hot. Pour 1/4 cup potato mixture onto Griddle, spreading evenly. When one side is golden, turn and continue cooking on other side. Remove from Griddle; keep warm. Repeat with remaining oil and batter. Serve potato pancakes with applesauce, if desired. Yield: 4-6 pancakes

Pampered Chef