Name: Crispy Scallion Potato Pancakes
Ingredients: 2 pounds baking potatoes; 1/4 teaspoon freshly ground black pepper; 1 egg white; 1/2 teaspoon kosher salt; 1/4 cup vegetable oil; 4 scallions, finely chopped

Pancakes

What ingredients do I need to make pancakes?

Can I use a different type of milk, like almond milk or soy milk?

Can I substitute the eggs for something else if I'm vegan?

What's the best way to keep the pancakes warm while I cook the rest of the batter?

What can I add to the batter for extra flavor?

Eggs

Vegetarian

Fresh Vegetables

gram

russet potato

Seasonings

black pepper

milliliter

egg whites

salt

Oils

vegetable oil

green onion

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Manganese

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Vitamins

Lycopene

Vitamin C

Thiamin (B1)

Choline

Vitamin K

Riboflavin (B2)

Copper

Selenium

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Lutein+zeaxanthin

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Crispy Scallion Potato Pancakes

Produce

Baking Goods

Dairy

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