Here is a concise summary of the provided transcript:
**Recipe: Low-Grease Potato Pancakes**
**Ingredients:**
* 1.5 lbs Russet potatoes (2 medium)
* 1/4 cup onion
* 1 tbsp whole wheat flour
* 1 egg
* 1/2 tsp salt
* Pepper to taste
* Cooking oil (Canola, ~3 tsp total)
**Instructions:**
1. Peel and chop potatoes and onion. Process in a food processor (or grate manually).
2. Strain mixture for 5 minutes to remove excess moisture, retaining potato starch.
3. Mix starch with remaining ingredients to form a thick batter.
4. Preheat a pan (e.g., cast iron) with a small amount of oil (~0.5 tsp). Cook batter in 1/4 cup portions for 3 minutes per side, until golden brown.
**Serving Suggestions:**
* Sour cream (reduced-fat option mentioned)
* Applesauce
* Mixed with scrambled eggs for breakfast
**Key Benefit:** These potato pancakes are significantly less greasy than traditional versions, making them a healthier alternative.
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients and Preparation**
1. The recipe uses approximately 1.5 pounds of Russet potatoes (2 potatoes).
2. A quarter cup of onion (about 1/4 of a medium-sized onion) is used.
3. Other ingredients include 1 tablespoon of flour, 1 egg, 1/2 teaspoon of salt, and pepper to taste.
**Processing and Mixing**
4. A food processor can be used to process the potatoes and onions.
5. If no food processor is available, grating by hand is an alternative.
6. The processed mixture is strained for 5 minutes to remove excess moisture.
7. The starch left after straining is kept and mixed with the potato and onion mixture.
**Cooking**
8. Only 3 teaspoons of oil are used in total for frying all the pancakes (approximately 0.5 teaspoons per batch).
9. Canola oil is recommended for high heat (not olive oil).
10. The pan should be hot before adding oil and batter (test with a water sprinkle for sizzle).
11. Approximately 1/4 cup of batter is used per pancake.
12. Pancakes are cooked for about 3 minutes per side.
13. Cast iron pans are preferred for their heat retention (but not required).
**Serving and Additional Tips**
14. Finished pancakes can be kept warm in a 200-degree oven on a paper towel-lined sheet.
15. The recipe author traditionally eats potato pancakes with sour cream (now reduced-fat).
16. Alternative toppings/ Pairings include applesauce or mixing with scrambled eggs for breakfast.