| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Jewish | Vegetable | 6 | Servings |
INGREDIENTS
| 3 | c | Baking potato; 1 1/4 pounds, cubed and peeled |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking powder |
| 1/8 | ts | Pepper |
| 2 | Egg whites | |
| 1 | sm | Onion; quartered |
| 1 | tb | Vegetable oil; divided |
| 6 | tb | Nonfat sour cream |
| Sliced green onions; optional |
INSTRUCTIONS
Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high on about 1 heaping tablespoon batter per pancake into skillet; cook 1-1/2 minutes on each side or until browned. Repeat procedure with remaining oil and batter. NOTES : Serve pancakes with sour cream; garnish with green onions, if desired. Serving size: 4 pancakes and 1 tablespoon sour cream. Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 130 Posted to JEWISH-FOOD digest V97 #307 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 24, 1997
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