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6 servings (serving size: 4 pancakes and 1 tablespoon sour cream)
HOWARD L. PUCKETT

How to Make It

Step 1

Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped.

Step 2

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.

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