“These are so good! I like them with butter and honey! Serve as a side dish or a quick lunch. They go with anything. I also like to make them with pork chops with a little applesauce. This calls for the use of a food mill, fitted with a medium disk, and set over a large bow; I have a food mill, but I used a hand mixer. I did not include the standing time. If you don't have the creme fraiche, you may substitute sour cream, or equal portions of heavy cream and sour cream.”
1hr 5mins

Ingredients Nutrition


  1. Place the potatoes in a medium saucepan and add enough water to cover the potatoes by 1-inch; salt the water generously. Bring to a boil over moderately high heat and boil until the potatoes are very tender, 15 to 20 minutes. Drain thorughly.Puree the potatoes in a food mill fitted in a medium disk.
  2. Add the flour, creme fraiche, whole eggs, egg whites and corn kernals to the potatoes, stirring until thoroughly incorporated. Season with 1/2 teaspoons salt and the pepper; set aside at room temperature for 30 minutes.
  3. In a 10-inch non-stick skillet, heat 2 teaspoons corn oil over moderate heat For each pancake, ladle 2 tablespoons of the batter into the skillet spacing the pancakes 1 1/2-inches apart. Cook the pancakes until golden brown on both sides, about 2 minutes on each side.
  4. Using a spatula, transfer the pancakes to a rack set over a baking sheet and place in a low oven to keep warm. Repeat with remaining batter, adding more oil as needed.
  5. Serve warm.

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