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Potato Pancakes


This is also known as Kartoffelpuffer. It's a German dish.

Serves: 4 to 5 (20 Pancakes)


  • ​4 eggs, separated
  • 4 CUP grated raw potato
  • 1 CUP whole wheat pastry flour or alternative
  • 2 TSP baking powder
  • 1 TSP salt
  • 1  1/2 CUP grated tart green apple, unpeeled or peeled
  • 1/4 CUP finely chopped onion


  1. Separate eggs, being careful not to get yolk into whites; set whites aside; add yolks in step 2.
  2. Blend egg yolks, potato, flour (or alternative), baking powder, salt, apple, and onion together in mixing bowl.
  3. Whip egg whites until stiff but not dry. Fold into potato mix.
  4. Over low heat spoon batter onto preheated griddle (spray with nonstick cooking spray, if needed); cook slowly on each side until brown and crisp, turning only once.
  5. To serve, flavor plain yogurt to taste with pure maple syrup and serve with unsweetened applesauce spread over pancakes.


 Tip: Even one speck of egg yolk fat in the whites will prevent whipping them up stiff. Complete separation is most easily achieved when eggs are refrigerator cold; but whites beat up best if allowed to reach room temperature first.

Tip: Use a cast iron griddle (preferred), or a nonstick skillet.


​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 Pancake ​65 ​+2.5 g (15%)​1 g (13%)​11 g (69%)​1 g
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Saturday, 09 December 2023

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