Danish Potato Pancakes Kartoffelpletter

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    Danish Potato Pancakes Kartoffelpletter

    Ingredients

    • 2 1/2 pounds potatoes
    • 1 teaspoon salt
    • 2 cups rye flour
    • 2 1/2 cups white flour
    • 3 egg whites, beaten frothy

    Instructions

    Makes 16 to 18. Cook the potatoes in their jackets. Peel. Add salt and mash while warm. Work the flours into the mashed potatoes, a little at atime with egg whites. Knead the dough well. Roll on a lightly floured board into thin round cakes. Bake on both sides on a greased griddle over low heat until done. Watch them closely to keep them from burning. Serve with melted butter and honey, or a cognac sauce.

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