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

Using a potato pancake mix, which you'll find at the market near the instant mashed potatoes, cut preparation time. Serve as a side dish with beef or pork.

Robin Vitetta Miller
Recipe by Cooking Light January 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Jen Rotenstreich

Recipe Summary

Yield:
7 servings (serving size: 1 waffle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a waffle iron with cooking spray, and preheat.

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  • Combine baking powder and potato pancake mix in a large bowl. Place milk, sour cream, and egg in a medium bowl; stir well with a whisk. Add milk mixture to potato pancake mixture, stirring until smooth. Fold in cheese and chives.

  • Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.

Nutrition Facts

181 calories; calories from fat 26%; fat 5.3g; saturated fat 3.1g; mono fat 0.5g; poly fat 0.1g; protein 8.9g; carbohydrates 25g; fiber 1.3g; cholesterol 49mg; iron 0.7mg; sodium 616mg; calcium 327mg.
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