Instructions: Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high on about 1 heaping tablespoon batter per pancake into skillet; cook 1-1/2 minutes on each side or until browned. Repeat procedure with remaining oil and batter.

NOTES : Serve pancakes with sour cream; garnish with green onions, if desired.

Serving size: 4 pancakes and 1 tablespoon sour cream.

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