- 2 egg whites
- 1 teaspoon fat free milk
- 1 large potato with skin
- 1/2 cup (2 ounces) grated Cabot 50% Light Cheddar cheese
- 1 tablespoon unbleached all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon canola oil
- 1/4 cup Cabot No Fat Sour Cream
- 1 scallion, green part, minced.
In a medium bowl, whisk together egg whites and milk. Grate potato into egg mixture. Stir in cheese, flour and salt. Add oil to large nonstick pan over medium heat. Drop mixture into pan to form 2 "pancakes." Cook for 5 minutes per side, or until golden brown. In a small bowl, mix together sour cream and scallion. Top each pancake with the scallion sour cream. Serve warm.