Amish Potato Pancakes Directions:
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Place the potatoes, onion, egg, flour, parsley, baking powder, salt, black pepper, Worcestershire sauce, and nutmeg into a food processor.
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Process until the mixture is completely smooth and evenly blended.
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Heat a large nonstick skillet over medium heat and add the vegetable oil.
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Pour 1/4 cup of batter into the skillet for each pancake, gently spreading into a round shape.
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Cook for 4 minutes on the first side until golden brown, then flip and cook for 4 minutes on the second side.
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Transfer pancakes to a paper towel-lined plate to drain briefly.
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Serve warm, topped with optional bacon or cheddar cheese if desired.
WW Points Calculation
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Russet potatoes + onion + parsley + spices: 0.00
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Egg: 0.00
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All-purpose flour (1/4 cup): 6.00
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Worcestershire sauce: 0.00
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Vegetable oil (1 tbsp): 4.00
Points Information:
Total Points: 10.00
Servings: 4 servings (2 pancakes per serving, each pancake approx. 4 inches)
Points per serving: 2.50
Nutrition Information
Calories: 165
Fat: 4 g
Protein: 4 g
Carbohydrates: 28 g
Sugar: 2 g
Sodium: 390 mg
I'm waiting for your comments! Enjoy!
