Butter Buds add just a slight taste of butter to these hearty potato pancakes.
2 egg whites
1-1/2 cup finely minced onions
2 tablespoons unbleached all-purpose white flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/4 pound peeled potatoes
2 tablespoons Molly McButter Sprinkles (optional)
Preheat the oven to 450 degrees and have a nonstick or vegetable oil-sprayed baking sheet ready.
Measure out all the ingredients besides the potatoes. (If using, combine the Butter Buds with the flour.) Then grate the potatoes; there should be 3 cups. Squeeze out all the excess moisture and combine with the other ingredients. (It is important to have all the other ingredients ready because the potatoes will quickly turn gray upon exposure to the air.)
Using 1/3 cup of the mixture, form into thin flat cakes on the baking sheet.
Bake for 14 minutes, then turn the pancakes over and bake an additional 2 minutes until golden brown. Serve with applesauce.
Recipe makes 4 servings.
Serving size: 2 pancakes
Calories: 150; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg
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