Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

Serve pancakes with a dollop of applesauce in place of the fish for a fast meat-free option.

Khalil Hymore
Recipe by Cooking Light November 2014

Gallery

Credit: Peter Frank Edwards; Styling: Ginny Branch

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 16 (serving size: 2 pancakes, 1/4 ounce salmon, and about 1 3/4 teaspoons sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°. Place a wire rack on a baking sheet.

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  • Combine sour cream, lemon rind, and 1/4 teaspoon pepper in a small bowl. Cover and chill.

  • Combine potatoes, flour, baking powder, remaining 1/4 teaspoon pepper, salt, egg, egg white, and onion in a medium bowl. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Scoop about 1 1/2 tablespoons potato batter per pancake onto hot pan, for a total of 8 pancakes; flatten each slightly. Cook pancakes 2 to 3 minutes on each side or until golden brown. Place pancakes on rack on baking sheet; place in oven to keep warm. Repeat procedure in 3 more batches with remaining oil and remaining potato batter. Top pancakes with sour cream mixture, salmon, and chives.

Nutrition Facts

81 calories; fat 4g; saturated fat 1.3g; mono fat 0.6g; poly fat 1.4g; protein 3g; carbohydrates 8g; fiber 1g; cholesterol 21mg; iron 0mg; sodium 187mg; calcium 33mg.
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