with very minor changes.
2 small baking potatoes
1/4 cup milk
1/3 cup All-Purpose flour
2 eggs, separated
1-1/2 tablespoons heavy cream
Pinch of salt
Butter for frying
Cook potatoes until tender
Mash with a little milk. Let potatoes cool before adding the remaining
milk, cream, flour, egg yolks, salt, pepper and chives.
Beat Egg Whites until stiff. Fold into potato mixture. Do not over
mix. This is a light but thick batter.
Heat a griddle or skillet. ( I used a rectangle electric frying pan) .
Brush with butter. Using a 1/4 cup measuring cup drop batter on to
griddle. Cook until pancakes are brown and then flip. Serve with sour