Spinach potato pancakes

Yield: 12 servings

Measure Ingredient
1¼ cup Dkim milk
⅛ teaspoon Ground nutmeg
1 cup Plus 1 tbsp flour
2 tablespoons Vegetable oil
½ pounds Potatoes, peeled, eyse removed, and finely grated
1 each Egg
4 eaches Egg whites
½ teaspoon Sugar
10 eaches Ounces frozen chopped spinach, thawed and squeezed dry
½ each Onion, peeled, ends removed, finely grated
\N \N Vegetable oil cooking spray

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

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