| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Low-cal, Low-fat, Pancakes, Potatoes |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Russet potatoes; peeled, shredded |
| 1 |
c |
Onion; finely chopped |
| 1 |
c |
Toasted wheat germ |
| 2 |
|
Egg whites |
|
|
Freshly ground pepper |
| 1 |
tb |
Salt |
|
|
Oil spray |
INSTRUCTIONS
Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients
into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls
of batter onto the prepared sheets; press the pancakes down with the bak of
your dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer,
or until latkes are browned all over (but not blackened at edges). Serve
with applesauce or FF sour cream
Recipe by: TV Guide
Posted to JEWISH-FOOD digest V97 #304 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Nov 20, 97
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