Soufflé Potato Pancakes
  • Servings: 6 dozen
  • 5 pounds potatoes
  • 8 eggs, seperated
  • 1 cup finely chopped onions
  • 1 cup sifted all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 16 tablespoons butter
  1. Peel potatoes and place them in ice water to prevent from browning until ready to grate.
  2. Place egg yolks in a large bowl. Lightly beat the yolks, stir in the onions and flour mixed with salt and pepper.
  3. Pat the potatoes dry. Coarsely grate onto a tea towel.
  4. Squeeze potatoes in the towel to release unwanted moisture.
  5. Add potatoes to egg-onion mixture and blend well.
  6. Whip egg whites until stiff but not dry and fold into batter.
  7. Melt 1 tablespoon butter in a large heavy skillet over medium heat.
  8. For each pancake drop one heaping tablespoon of batter into the pan.
  9. Flatten into 3 inch wide pancakes.
  10. Sauté 2 to 3 minutes on each side, until golden brown and cooked through.
  11. Add more butter to the pan as necessary to complete cooking all the batter,
  12. As they are done, places on oven proof platter in a 200ºF oven to keep warm.
  13. Serve immediately.
If you happen to be near Bal Harbour, Florida you should stop in at the Sheraton Bal Harbour where at their restaurants they offer Soufflé Potato Pancakes on their menu, but they are simple to make so why wait and make them yourself. We found this tasty recipe in the Sheraton World Cookbook.