From the time I was a little girl, I remember Dad making Reibeküchen for us kids. I loved to eat it then with strawberry jam on top. My tastes have grown up a little, and now I love it served with applesauce and maybe a little light sour cream on the side. Talk about comfort food! Another one of my memories is of Dad and John and I enjoying Reibeküchen right from a stand in front of the Cologne Cathedral on a chilly spring morning. Schmeckt gut!
This recipe tastes good, too. Give it a try!
Low-fat Potato Pancakes
(3 points for 3 pancakes)
1 1/4 pounds baking potatoes, peeled and shredded
2 egg whites
3 tablespoons all-purpose flour
2 scallions, finely chopped
3/4 teaspoon salt
4 teaspoons vegetable oil
1. Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375° F.
2. In a medium bowl, combine the potatoes, egg whites, flour, scallions, and salt. Form into 12 pancakes.
3. In a large non-stick skillet over medium heat, heat one-third of the oil. Cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side; transfer to a baking sheet. Repeat twice more with the remaining oil and pancakes, making a total of 12 pancakes. Bake until crisp and cooked through, 5-7 minutes.
* You can prepare the pancake mixture up to an hour ahead and keep it in the refrigerator until you're ready to use it...
Weight Watchers New Complete Cookbook, p. 362