Rating: 4 stars
2 Ratings
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  • 4 star values: 2
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Give these as a Hanukkah present--potato pancakes that reheat easily in the oven. Attach heating instructions, and give the frozen pancakes with a package of smoked salmon for a terrific brunch option.

Recipe by Cooking Light December 2003

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Recipe Summary

Yield:
8 servings (serving size: 3 pancakes and 2 tablespoons yogurt cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare yogurt cheese, place a colander or sieve in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over the outside edge. Spoon yogurt into the colander. Cover loosely with plastic wrap, and refrigerate for 12 hours. Spoon yogurt cheese into a bowl, and discard liquid. Stir in chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate.

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  • To prepare potato pancakes, spread the potato and onion between several layers of paper towels; let stand 15 minutes or until barely moist, pressing occasionally. Combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and eggs in a large bowl. Stir in potato and onion.

  • Heat about 2 teaspoons oil in a large nonstick skillet over medium-high heat. Spoon 2 tablespoons potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture. Serve the pancakes with yogurt cheese.

  • Note: To freeze, let cooked pancakes cool completely. Stack in an airtight container between layers of wax paper, and freeze for up to 2 months. To reheat, place on a baking sheet. Bake at 350° for 15 minutes.

Nutrition Facts

187 calories; calories from fat 30%; fat 6.3g; saturated fat 1.4g; mono fat 1.7g; poly fat 2.7g; protein 6.7g; carbohydrates 27g; fiber 2g; cholesterol 56mg; iron 1.4mg; sodium 417mg; calcium 104mg.
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