Oyster Pancakes
4 lg. eggs, beaten
1/2 c. milk
dash of hot sauce
2 c. flavored dry stuffing mix
8 oz. can tiny oysters, drained
salt and pepper to taste
4 T. butter
Mix ingredients and sauté in butter until golden brown and crispy on each side. I use an ice cream scoop and pat out to about 4" diameter.
Makes about 8 cakes to serve four.
Nice for lunch with buttered toast rounds and sliced avocado.
