3 cups cubed peeled baking potato (about 1 1/4 pounds)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
2 egg whites
1 small onion, quartered
1 tablespoon vegetable oil, divided
6 tablespoons nonfat sour cream
Sliced green onions (optional)
Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Spoon about 1 heaping tablespoon batter per pancake into skillet; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining oil and batter. Serve pancakes with sour cream; garnish with green onions, if desired.
Yield: 6 servings (serving size: 4 pancakes and 1 tablespoon sour cream)
Cooking Light, NOVEMBER 1995