Potato Pancakes

Ingredients

• 2 pounds russet or Idaho potatoes
• 1 very large onion, to yield 1 cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• Freshly ground pepper to taste
• 1 whole egg
• 2 egg whites
• 2 tablespoons finely chopped chives, optional
• Nonstick pan spray

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    427 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 88 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 14 grams protein; 70 milligrams cholesterol; 320 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
2. Repeat the process with the onion. Combine the potatoes, onion, garlic, flour, baking powder, salt and pepper.
3. Lightly beat the whole egg and the egg whites together. Stir thoroughly into the potato mixture, along with the chives, if desired.
4. Heat a large nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
5. Spoon heaping tablespoons of the batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side. Repeat until all the batter is used. Serve with light sour cream or applesauce.

• The pancakes may also be baked on the second-lowest rack in a 450-degree oven for about 10 minutes on one side, flipped and cooked another few minutes on the second side. They may also be reheated at 350-degrees for about 10 minutes.