*  Exported from  MasterCook  *
 
            Potato Pancakes With Cream Cheese And Apricot Sauce
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         PANCAKES
    2                    eggs -- lightly beaten
    2      Tablespoons   milk
    2      Tablespoons   all-purpose flour
                         salt and pepper -- to taste
    1      Pinch         nutmeg
    2      Cups          potatoes -- shredded
    1      Tablespoon    onion -- grated
      1/2  Cup           butter
                         SAUCE
      1/2  Cup           milk
    8      Ounces        cream cheese -- softened
    1      Teaspoon      lemon juice
    1      Teaspoon      lemon zest
    1      10 Oz. Jar    apricot preserves
    1      Tablespoon    water
 
 PANCAKES;
  Place potatoes in a colander and rinse well under cold water to remove
 starch. Drain well.
  In a large bowl combine flour, salt, pepper and nutmeg. Add eggs and 2
 tablespoons milk and beat until smooth. Stir in potatoes and onion.
  In a large skillet melt butter and add a rounded tablespoonful of potato
 mixture. Flatten with the back of a wooden spoon. Fry until crisp and golden
 on both sides. Drain on paper towel and keep warm in a 100 degree oven.
 
 SAUCE;
  Combine cream cheese and 1/2 cup milk in a saucepan, over low heat, and
 stir until smooth. Stir in lemon juice and zest. In another saucepan combine
 preserves and water. Stir over low heat until thoroughly heated.
  Top pancakes with cream cheese sauce and preserves.
 
 
 
 
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