Spinach potato pancakes

12 servings

Ingredients

QuantityIngredient
cupDkim milk
teaspoonGround nutmeg
1cupPlus 1 tbsp flour
2tablespoonsVegetable oil
½poundsPotatoes, peeled, eyse removed, and finely grated
1eachEgg
4eachesEgg whites
½teaspoonSugar
10eachesOunces frozen chopped spinach, thawed and squeezed dry
½eachOnion, peeled, ends removed, finely grated
Vegetable oil cooking spray

Directions

In a blender or food processor mix milk, nutmeg, flour and oil. In a medium bowl, combine potatoes, egg, egg white,s sugar, spinach and onion. Pour milk mixture over potato mixture and toss to combine.

Spray an electric skillet or griddle with vegetable oil cooking spray. When hot, spoon on ¼ cup of pancake batter. Cook several minutes on each side or until pancakes are nicely browned. Spray skillet as it becomes necessary while cooking remaining pancakes.

Makes 12 to 14 pancakes. Created by: Fay Fitzgerald, RD, for Heart Smart and tested by Jeanne Sarna for the Detroit Free Press Tower Kitchen. Shared by: Sharon Stevens, Oct/94.

Submitted By SHARON STEVENS On 10-23-94