Place egg yolks in a large bowl.Lighly 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 moisture.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.
This is a light version of potato pancakes.Make smaller pancakes and add a topping of your choice for an appetizer.
Originally Submitted
1/30/2009
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