German Potato Pancakes

YIELD: 12 (3-INCH) PANCAKES
PREP: 15 MIN., COOK: 3 MINUTES

2 EGGS
1 TSP. BAKING POWDER
½ TSP. SALT
½ TSP. FRESHLY GROUND PEPPER
1 (16 OZ.) CONTAINER MRS. STRATTON’S POTATO SALAD
1/3 CUP ALL PURPOSE FLOUR
SOUR CREAM
CHIVES

PROCESS FIRST 4 INGREDIENTS IN A BLENDER UNTIL SMOOTH, STOPPING TO SCRAPE DOWN SIDES. GRADUALLY ADD POTATO SALAD AND FLOUR UNTIL THICKENED.

POUR ¼ CUP BATTER FOR EACH PANCAKE INTO A HOT, LIGHTLY GREASED NONSTICK SKILLET; COOK OVER MEDIUM-HIGH HEAT 1 ½ MINUTES ON EACH SIDE OR UNTIL BROWNED. DOLLOP WITH SOUR CREAM AND SPRINKLE WITH CHOPPED CHIVES.