SOUFFLE POTATO PANCAKES
This is a light version of potato pancakes (I don't mean low fat just not as heavy as regular potato pancakes). Make smaller pancakes and add a topping of your choice for an appetizer.
Provided by TWeddi
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place egg yolks in a large bowl. Lightly bat yolks.
- Add salt and pepper to flour and mix.
- Stir in onions and flour mixture in with egg yolks.
- Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well.
- Whip egg whites until fluffy but not dry and fold into batter.
- Melt 1 tablespoon of margarine in a large skillet over medium heat. For each pancake, drop 1 heaping tablespoon of batter into pan. Flatten into thin, 3 inch wide pancakes.
- Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown.
- Add more margarine to the pan as necessary to complete cooking all the batter.
- Serve warm.
Nutrition Facts : Calories 363.4, Fat 22.2, SaturatedFat 4.6, Cholesterol 211.5, Sodium 1438.8, Carbohydrate 31, Fiber 2.8, Sugar 2, Protein 10.2
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