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Potato Pancakes Recipe

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 35 min
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
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