Souffle Potato Pancakes

1. 1

   Place egg yolks in a large bowl. Lightly bat yolks.

2. 2

   Add salt and pepper to flour and mix.

3. 3

   Stir in onions and flour mixture in with egg yolks.

4. 4

   Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well.

5. 5

   Whip egg whites until fluffy but not dry and fold into batter.

6. 6

   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.

7. 7

   Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown.

8. 8

   Add more margarine to the pan as necessary to complete cooking all the batter.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.