2 large egg whites
1 teaspoon skim milk
1 large potato with skin
2 ounces Cabot Sharp Light Cheddar, grated (about ½ cup)
1 tablespoon King Arthur Unbleached All-Purpose Flour
⅛ teaspoon salt
1 tablespoon canola oil
¼ cup Cabot Light Sour Cream
1 green onion, green part only, minced
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WHISK together egg whites and milk in medium bowl.
GRATE potato into egg mixture. Stir in cheese, flour and salt.
HEAT oil in large nonstick pan over medium heat. Drop potato mixture into pan to form two pancakes. Cook until golden brown, about 5 minutes per side.
MIX together sour cream and green onion; spoon on top of pancakes.