When each ingredient is used in moderation, a notoriously high-fat treat becomes a sensible indulgence. These tiny potato pancakes are baked, not fried, then topped with low-fat sour cream, gravlax, and dill.

Martha Stewart Living, December/January 1999


Recipe Summary

Makes 3 dozen pancakes


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.

  • Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.

  • Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.


Reviews (1)

123 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 61
  • 2 star values: 37
  • 1 star values: 4
Rating: Unrated
Very tasty and I would make again, but be sure to use parchment paper (which will still allow them to become golden) because they stick quite badly despite non-stick pans and olive oil.