Cheesy Potato Pancakes with Sausage

Ingredients

12 ounces frozen breakfast sausage, thawed
1 cup light pancake mix (just add water variety)
1 ½ cups dry mashed potato flakes
2 ½ cups Hiland Dairy Fat-Free Skim Milk
2 large eggs
2 tablespoons canola oil
2 tablespoons light maple syrup (optional)
½ cup shredded carrots
¼ cup chopped yellow onion
¼ cup grated Parmesan cheese
½ cup Hiland Dairy Shredded Cheddar Cheese

Preparation

Cook sausage in large skillet over medium heat until no longer pink. Drain. Heat griddle over medium-high heat to 375 degrees.

Combine pancake mix and potato flakes in large bowl. Whisk together milk, eggs, oil and syrup (if using). Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, onion, Parmesan cheese and cooked sausage.

Pour ¼ cup batter for each pancake onto hot griddle. Cook for 3 minutes. Turn. Cook 2 to 3 minutes more or until golden brown. Sprinkle with cheddar cheese and serve.