Souffle Potato Pancakes

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place egg yolks in a large bowl. Lightly bat yolks.
  • Add salt and pepper to flour and mix.
  • Stir in onions and flour mixture in with egg yolks.
  • Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well.
  • Whip egg whites until fluffy but not dry and fold into batter.
  • 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.
  • Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown.
  • Add more margarine to the pan as necessary to complete cooking all the batter.
  • Serve warm.
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