In a small mixing bowl; mix the potato starch with the water and salt until completely dissolved. Add the well beaten eggs and mix until smooth. In a lightly greased skillet over medium heat, fry thin pancakes (1 or 2 T. batter for each ).Continue until all of the batter is used up. Roll each pancake tightly and cut into thin strips. Add to boiling soup at serving time. Yields 10 "noodle pancakes." Formatted by Elaine Radis BGMB90B; Posted on P* FEBRUARY, 1993 Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 3.1mg||0 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13.4g|
|Protein 0.1g||0 %|
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Calories per serving: 56
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