Source: Parents Magazine

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Recipe Summary test

Yield:
24 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shred sweet potatoes, and Yukon Gold potatoes, peeled, into large bowl.

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  • Stir in egg whites, all-purpose flour, salt and pepper.

  • Heat 1/4 inch peanut oil in large skillet until it is barely smoking. Drop batter by heaping tablespoonfuls into skillet.

  • Cook pancakes over medium-high heat 4 to 6 minutes on each side, or until golden-brown. Drain on paper towels and serve immediately.

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