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Onion Potato Pancakes Exps Tohfm23 4049 P2 Md 09 15 8b

Onion Potato Pancakes

TOTAL TIME: Takes: 20 min. YIELD: 6 servings.
I make these pancakes for my family for breakfast often, and sometimes even serve them as a dish for light suppers. —Joan Hutter, Warwick, Rhode Island

Ingredients

  • 2 large eggs
  • 1 medium onion, quartered
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon baking powder
  • 4 medium potatoes, peeled and cubed (about 1-1/2 pounds)
  • 2 tablespoons chopped fresh parsley
  • 3 to 4 tablespoons canola oil

Directions

  • 1. Place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup potatoes in a blender or food processor. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped.
  • 2. Pour 1-2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-to-5-in. diameter. Cook over medium heat until golden, 2-3 minutes on each side. Add oil to griddle as needed.

Nutrition Facts

2 pancakes: 159 calories, 6g fat (1g saturated fat), 47mg cholesterol, 262mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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