3 lb. Idaho baking potatoes
1/4 sweet onion
1 clove garlic
1/3 c. buttermilk
1 c. park skim Ricotta cheese
1 egg, beaten
2 tsp. salt or to taste
1 tsp. pepper
1 tsp. vinegar
1 c. flour
Apple sauce, optional
Sour cream, optional

Grate or shred potatoes in food processor. Remove and let drain to remove excess moisture. (You may sprinkle lightly with lemon juice to prevent potatoes from turning dark.) Process onion and garlic in food processor. Add seasonings and remaining ingredients. Add to potatoes and mix together.

Heat griddle and spray with Pam or small amount of oil. Use about 1/4 c. for each pancake. Cook until browned on one side and turn and brown on other side. Keep warm until serving. Serve with warm apple sauce or sour cream.