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Potato Pancakes
This is also known as Kartoffelpuffer. It's a German dish.
Serves: 4 to 5 (20 Pancakes)
Ingredients
- 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
Instructions
- Separate eggs, being careful not to get yolk into whites; set whites aside; add yolks in step 2.
- Blend egg yolks, potato, flour (or alternative), baking powder, salt, apple, and onion together in mixing bowl.
- Whip egg whites until stiff but not dry. Fold into potato mix.
- 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.
- To serve, flavor plain yogurt to taste with pure maple syrup and serve with unsweetened applesauce spread over pancakes.
Info
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.
Nutrition
| | 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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