Title: Low-Fat Potato Pancakes
Categories: Jewish Vegetable Diet Breakfast
Yield: 16 Servings

4	c	Potato; grated
1	c	Onion; grated
2		Egg whites
		Salt & pepper; to taste
2	tb	Vegetable oil; or baking spray

These are untraditional as they are baked, not fried.

Preheat oven to 375F. Place rack in bottom third. Combine potatoes, onion, egg whites, salt and pepper. Grease or spray baking sheet. Drop 2 tbsp. of mixture and flatten into each circle. Place in oven and bake for about 20 minutes per side, or until crisp on both sides.

MAKES: 16 PANCAKES SOURCE: Lucy Waverman's column in the Toronto Sun, Dec. 8/93 posted by Anne MacLellan Submitted By LINDA FIELDS On FRI, 12-10-93 (12:43)

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