3 beaten eggs
3 c. shredded potatoes
1 1/2 c. chopped, cooked turkey
1 1/2 c. grated onion
1 tbsp. white flour
1 1/2 tsp. salt
1 can cranberry sauce
1/2 tsp. dried sage
Dash pepper

Combine eggs, potato, turkey and onion. Add flour, salt and pepper; mix well. Drop about 1/4 cup batter for each pancake into hot, greased griddle, spreading to about 4" in diameter. Cook over medium low heat 3 to 4 minutes on each side. Serve with cranberry sauce if desired. (Great for the day after Thanksgiving.)