A recipe for delicious, homey, hot, and fluffy pancakes that are easy to make even on a hectic or busy morning. This has been passed down for generations and it's time for the world to have the opportunity to know about it. So let's put them in a pan! They're also low-fat with only 220 calories per serving. They are so simple to make and yet, are so delicious!
Ingredients
1 egg, large
1/4 cup plain low-fat yogurt
100 g / 3.5 oz russet potatoes
Pinch of salt.
Method
1. Whisk together the first three ingredients in a medium bowl. Add the egg and mix until just combined. The mixture will be thick, and it's important to not over mix or overwork the potatoes after adding the egg; otherwise, you'll end up with gluey pancakes!
2. Heat about 1/4 inch of canola oil (or another neutral flavor high-heat oil) in a large skillet over medium heat. A potato pancake should be relatively thin and crispy, so don't crowd too many pancakes into one pan at one time.
3. Drop the potato mixture into the oil and flatten them with a spatula or your hand. Pan-fry each pancake until browned, about 2-3 minutes. Flip the pancakes over and cook on the other side until golden brown, another 2 minutes or so. To test if they are done enough, use one of your fingers to make a small indentation in the center of one pancake; if it comes out without any sticky spots or wet spots when you pull your finger away, then they're cooked through.
4. Toward the end of cooking, add some salt-free seasoning blend and spread it over each pancake along with some butter or meal just before serving.
