Directions:
- Peel the potatoes, cut into quarters (or smaller) and boil until tender.
- Mash the potatoes with the cream, butter and salt.
- Place the potatoes in the refrigerator to cool completely.
- Begin stirring in the flour, a cup or so at a time.
- Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
- Bake on a hot, dry griddle.
- Lightly brown one side and then carefully flip the pancake to brown the other side.
- Wrap and store in refrigerator or freezer.
- Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.68 Kcal (1523 kJ) | ||
| Calories from fat | 127.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Cholesterol | 22.41mg | 7% | |
| Sodium | 1094.61mg | 46% | |
| Potassium | 277.24mg | 6% | |
| Total Carbs | 53.36g | 18% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 5.97g | 12% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 123.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 224.87 Kcal (941 kJ) | ||
| Calories from fat | 78.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 22% | |
|---|---|---|---|
| Cholesterol | 13.86mg | 7% | |
| Sodium | 676.8mg | 46% | |
| Potassium | 171.42mg | 6% | |
| Total Carbs | 32.99g | 18% | |
| Sugars | 3.15g | 20% | |
| Dietary Fiber | 3.31g | 21% | |
| Protein | 3.69g | 12% | |
| Vitamin C | 3.2mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 16% | |
| Calcium | 76.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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