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2 large egg whites
1 teaspoon skim milk
1 large potato with skin
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/8 teaspoon salt
1 tablespoon canola oil
1/4 cup Cabot No Fat Sour Cream
1 green onion, green part only, minced

1. In medium bowl, whisk together egg whites and milk.

2. Grate potato into egg mixture. Stir in cheese, flour and salt.

3. In large nonstick pan over medium heat, heat oil. Drop potato mixture into pan to form two pancakes. Cook until golden brown, about 5 minutes per side.

4. In small bowl, mix together sour cream and green onion; spoon on top of pancakes.