Preparation time: 10 minutes
Cooking time: 12 minutes
The egg whites add crispness to the pancake, unlike the cream or egg yolks found in some recipes. Serve this as a side with any meat dish.
If you're preparing the potato pancake for 4 people, use 2 pans, or keep the first one warm in a low oven while you prepare the second.
- Grate the potatoes into a bowl. Add the egg whites, salt, pepper and finely chopped garlic. Mix well with a fork.
- Heat a large skillet with the two oils. When very hot, scatter in the potato mixture to form a large thin pancake.
- Let brown, then flip like a pancake. Cover and cook 10-12 minutes longer, shaking the pan from time to time.
- Remove all the oil (it can be used for other pancakes). Wipe the outside of the skillet to be safe. Cook for 1 minute and serve.
Photo : Office de tourisme intercommunal Aubenas-Vals, France
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