Souffle Potato Pancakes

This is a light version of potato pancakes (I don't mean low fat just not as heavy as regular potato pancakes). Make smaller pancakes and add a topping of your choice for an appetizer.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 cups potatoes, grated
• 4  eggs, separated
• 1⁄2 cup onion, finely diced
• 1⁄2 cup flour, sifted
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 6 -8  tablespoons margarine

Directions

1. Place egg yolks in a large bowl. Lightly bat yolks.
2. Add salt and pepper to flour and mix.
3. Stir in onions and flour mixture in with egg yolks.
4. Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well.
5. Whip egg whites until fluffy but not dry and fold into batter.
6. Melt 1 tablespoon of margarine in a large skillet over medium heat. For each pancake, drop 1 heaping tablespoon of batter into pan. Flatten into thin, 3 inch wide pancakes.
7. Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown.
8. Add more margarine to the pan as necessary to complete cooking all the batter.
9. Serve warm.