Textured Potato Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 medium potatoes, shredded, peeled2 cups all-purpose flour1 tbl pepper1 tbl salt1 tbl garlic powder3 tsp baking powder1 medium scallion chopped1 lg egg1/2 cup low fat milk
Bring a large pot filled with about 4 inches of water to a boil. Salt the water to taste, it will flavor the potatoes (warning: sodium not included in recipe). After the water is brought to a rolling boil, add shredded potatoes. Bring water back to boil. Boil potatoes an addition 3-4 minutes until the potatoes are tender, but retain shape. Drain and place in ice water until cold. Drain again, but keep the potatoes moist.
While potatoes are boiling, mix pepper, salt, garlic powder,baking powder, scallion, and flour together. Add the egg and milk on top, and whisk together. If the batter is too thick, add some water. Eliminate any lumps, but batter should remain very think. Fold in potatoes.
Fry on a skillet on medium high, flipping as it browns and cooks through. Use non-fat spray is the cakes are sticking.
Enjoy with butter or syrup.
Serving Size: Depends on proference
Number of Servings: 10
Recipe submitted by SparkPeople user TABIWABIT.
While potatoes are boiling, mix pepper, salt, garlic powder,baking powder, scallion, and flour together. Add the egg and milk on top, and whisk together. If the batter is too thick, add some water. Eliminate any lumps, but batter should remain very think. Fold in potatoes.
Fry on a skillet on medium high, flipping as it browns and cooks through. Use non-fat spray is the cakes are sticking.
Enjoy with butter or syrup.
Serving Size: Depends on proference
Number of Servings: 10
Recipe submitted by SparkPeople user TABIWABIT.
Nutritional Info Amount Per Serving
- Calories: 174.7
- Total Fat: 1.0 g
- Cholesterol: 19.1 mg
- Sodium: 862.6 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.8 g
- Protein: 5.6 g
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