Create classic potato pancakes with traditional ingredients and preparation.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease 1 large or 2 medium cookie sheets with shortening or cooking spray.
- In 1 1/2-quart saucepan, heat margarine, onion, carrot and water to boiling. Reduce heat. Cover; simmer 2 minutes.
- In medium bowl, mix pancake mix, matzo meal, parsley, nutmeg and pepper. Add hot vegetable mixture; stir until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold egg whites into potato mixture until well blended.
- Spoon mixture onto cookie sheet, forming 12 mounds. Flatten each mound slightly to a 3-inch round, about 1/2 inch thick.
- Bake 20 to 25 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet. Serve immediately, bottom side up.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 0 g, TransFat 0 g
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