Souffle Potato Pancakes - cooking recipe

Ingredients

2 1/2 cups potatoes, grated
4 eggs, separated
1/2 cup onion, finely diced
1/2 cup flour, sifted
2 teaspoons salt
1/4 teaspoon pepper
6 -8 tablespoons margarine

Preparation

Place egg yolks in a large bowl. Lightly bat yolks.
Add salt and pepper to flour and mix.
Stir in onions and flour mixture in with egg yolks.
Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well.
Whip egg whites until fluffy but not dry and fold into batter.
Melt 1 tablespoon of margarine in a large skillet over medium heat. For each pancake, drop 1 heaping tablespoon of batter into pan. Flatten into thin, 3 inch wide pancakes.
Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown.
Add more margarine to the pan as necessary to complete cooking all the batter.
Serve warm.