Ingredients
Method
1.Grate potatoes coarsely; squeeze excess moisture from potato with hands. Combine potato in large bowl with onion, chives, egg yolks, flour and sour cream.
2.Beat egg whites in small bowl with electric mixer until firm peaks form; gently fold into potato mixture.
3.Heat 2 tablespoons of the oil with 20g of the butter in large frying pan; cook heaped tablespoons of the potato mixture, uncovered, until browned both sides. Drain on absorbent paper; cover to keep warm.
4.Repeat to make a total of 20 pancakes.
It is important to squeeze as much excess moisture as possible from the potato so that the pancakes hold their shape while cooking. You can also use russet burbank or spunta potatoes for this recipe.
Note
