Breakfast Potato Pancakes recipr replaces some of the eggs with egg substitute and uses olive oil spray for better-for-you frying.
3 pounds Yukon gold potatoes
1 medium onion
1/3 cup flour
1/2 teaspoon baking powder
1 cup liquid egg substitute, or 2 whole eggs plus 4 whites
Freshly ground black pepper
Olive oil spray (or 2 tablespoons olive oil)
Preheat a non-stick electric griddle to 450 degrees. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk, or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
Transfer the grated vegetables to a mixing bowl and stir in the flour, baking powder, egg substitute and a pinch of salt and pepper. (The potato pancakes should be highly seasoned.)
Spray the hot griddle with oil (or drizzle the oil on it and spread with a wooden spoon.) Spoon small mounds of potato mixture onto the baking sheet to form 3-inch pancakes, leaving 1 inch between each. Fry the pancakes on the griddle until golden brown, 6 to 8 minutes per side, turning once with a spatula.
Transfer to plates or a platter and serve immediately with sour cream and/or applesauce.
Recipe makes 8 servings.
Serving size: 3 potato pancakes (made using egg substitute)
Calories: 178; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 159mg Carbohydrates: 37g; Fiber: 4g; Protein: 10g
Variation: Potato Pancakes with Ginger Yogurt
Remember to allow the batter to stand 20 minutes before making the pancakes.
4 large baking potatoes, about 2 pounds, peeled
3/4 cup onions, grated
2 egg whites, slightly beaten
1/4 teaspoon baking soda
1/2 teaspoon basil
Canola oil, or nonstick cooking spray
2 cups plain nonfat yogurt
2 teaspoons candied ginger, minced
1/2 cup chives, minced
Pancake Batter: Grate potatoes into deep mixing bowl, working quickly as potatoes brown fast. Mix in remaining batter ingredients except the oil. Cover bowl with plastic wrap and let stand at room temperature or in refrigerator 20 minutes. Stir before using.
Ginger Yogurt: In separate bowl mix together yogurt, ginger, and chives. Cover and refrigerate; stir before serving. Spray a large nonstick frying pan, or use Canola oil. Pour batter onto hot pan by the tablespoon, making silver dollar size pancakes, about 1-1/2 to 2 inches in diameter. Fry pancakes on both sides until cooked and golden brown. Turn once.
Place bowl of ginger yogurt on serving plate and surround with hot pancakes. Serve with toothpicks and cocktail napkins. 8 servings.
Nutrition information per serving:
Calories: 115; Fat: 0.2mg; Cholesterol: 1mg; Sodium: 87mg; Potassium: 495mg; Saturated fat: 0.1mg.
Exchanges: Milk: 0.5, Vegetables: 0, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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