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Potato Pancakes With Cream Cheese And Apricot Sauce

Potato Pancakes With Cream Cheese And Apricot Sauce is built on Milk, All Purpose Flour, Potatoes Shredded, Onion Grated, and Butter. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 cup
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 8 oz
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Place potatoes in a colander and rinse well under cold water to remove starch. Drain well.

2. 2

   In a large bowl combine flour, salt, pepper and nutmeg.

3. 3

   Add eggs and 2 tablespoons milk and beat until smooth.

4. 4

   Stir in potatoes and onion.

5. 5

   In a large skillet melt butter and add a rounded tablespoonful of potato mixture.

6. 6

   Flatten with the back of a wooden spoon.

7. 7

   Fry until crisp and golden on both sides.

8. 8

   Drain on paper towel and keep warm in a 100 degree oven.

9. 9

   Combine cream cheese and 1/2 cup milk in a saucepan, over low heat, and stir until smooth.

10. 10

    Stir in lemon juice and zest.

11. 11

    In another saucepan combine preserves and water.

12. 12

    Stir over low heat until thoroughly heated.

13. 13

    Top pancakes with cream cheese sauce and preserves.