Makes:
8 servings
Total Time:
35 min
Submitted by:
Category:
Breakfast/Brunch
Sub Category: Pancakes/Waffles
what you need
- 3 pounds Yukon gold potatoes
- 1 medium onion
- 1/3 cup flour
- 1/2 teaspoon baking powder
- 1 cup egg substitute, or 2 whole eggs plus 4 whites
- Salt
- Freshly ground black pepper
- Olive oil spray (or 2 tablespoons olive oil)
- Non-fat or low-fat sour cream
- Applesauce
make it
1. Preheat a non-stick electric griddle to 450°F.
2. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk, or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir in the flour, baking powder, egg substitute and a pinch of salt and pepper. (The potato pancakes should be highly seasoned.)
4. Spray the hot griddle with olive oil spray (or drizzle the oil on it and spread with a wooden spoon.) Spoon small mounds of potato mixture onto the baking sheet to form 3-inch pancakes, leaving 1 inch between each. Fry the pancakes on the griddle until golden brown, 6 to 8 minutes per side, turning once with a spatula.
5. Transfer to plates or a platter and serve immediately with sour cream and/or applesauce.
Notes
