Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Baking potato; 1 1/4 pounds, cubed and peeled |
| 2 tablespoons | All-purpose flour |
| ½ teaspoon | Salt |
| ¼ teaspoon | Baking powder |
| ⅛ teaspoon | Pepper |
| 2 \N | Egg whites |
| 1 small | Onion; quartered |
| 1 tablespoon | Vegetable oil; divided |
| 6 tablespoons | Nonfat sour cream |
| \N \N | Sliced green onions; optional |
Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped. Heat ½ teaspoon oil in a large nonstick skillet over medium-high on about 1 heaping tablespoon batter per pancake into skillet; cook 1-½ 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@...> on Nov 24, 1997