| 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
A Message from our Provider:
“Better to face the truth now, than after death”