In a bowl, combine all the ingredients with a whisk.
Lightly butter a large non-stick skillet and set it over medium heat. Working in batches, pour in a few spoonfuls of batter, about 1 tbsp (15 ml) each, at a time, gently spreading the batter with the back of the spoon. When the skillet side is golden and the surface is covered with bubbles, carefully flip the pancakes with a spatula. Continue cooking until the second side is golden and the pancakes are cooked trough.
Serve as you would blinis, with crème fraîche and smoked salmon, caviar or Nordic shrimp. Also pairs nicely with roasted poultry.
This recipe is an homage to a potato pancake dish created by the late Élisa Blanc, a famed French chef who lived in the Auvergne-Rhônes-Alpes commune of Vonnas.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.