POTATO-CHEESE PANCAKES
Provided by Marian Burros
Categories easy, quick
Time 30m
Yield 16 to 20 pancakes
Number Of Ingredients 8
Steps:
- Finely chop potatoes in food processor, using steel blade. Drain.
- Finely chop onion in food processor.
- Press liquid from potatoes by pressing through strainer. Press liquid from onion through strainer.
- Mix potatoes with onion, egg whites, flour, cheese, salt and pepper.
- Heat nonstick pan, and coat with oil spray. Drop heaping tablespoons of batter onto hot surface, and cook over medium heat until browned on the bottom. Turn, and brown on second side.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams
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Nabukenya Racheal
[email protected]These pancakes were so good! I made them for dinner tonight and my family loved them. They were so easy to make and they tasted amazing. I will definitely be making these again.
V Fix
[email protected]Yum!
Tayyab Jutt Tayyab Jutt
[email protected]Easy and delicious! I made these pancakes for breakfast this morning and they were a hit. I served them with sour cream and applesauce, and they were perfect. I will definitely be making these again.
Chandan Kumar
[email protected]Meh. I followed the recipe exactly, but my pancakes turned out dense and greasy. I think I might have overmixed the batter. I also found that the flavor was a bit bland, even though I used sharp cheddar cheese. Overall, I was disappointed with this r
Kimberley Sandri
[email protected]These potato cheese pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, with the perfect amount of cheese. I added some diced ham and green onions to the batter for extra flavor, and they turned out amazing.