SURPRISE POTATO PANCAKES

2 Idaho Potatoes, peeled and cooked
2 cups 2% milk
4 eggs
1/2 teaspoon salt
8 to 10 tablespoons sugar
2 tablespoons melted butter
1 1/2 cups flour
1 teaspoon vanilla
Cooking spray
SUGGESTED FILLINGS/TOPPINGS:
Seasonal fruits (cut up)
Chopped fruit
Sugar
Maple syrup or any syrup
Brown sugar or powdered sugar
Whipping Cream
Cinnamon
Peanut butter
Ice cream

Puree potatoes in a food processor, add remaining ingredients in order as listed.

Spray a nonstick or Teflon pan with cooking spray. Heat pan to medium-high. Pour approximately 1/2 cup of batter in the pan and gently tip the pan to distribute the batter evenly into a thin pancake. Turn pancake over when first side appears to be browning. Repeat until all batter is used.

Lay each pancake flat and place a large spoonful of fruit, sugar, syrup or any combination of filling ingredients into the center of the pancake. Roll the pancake around the filling. If desired, sprinkle with powdered sugar and/or cinnamon prior to serving.

Servings: 4-6
Source: Idaho Potato Commission