Fluffy Potato-Cauliflower Pancakes

I am happy to report that my reputation as a glutton does earn me some benefits. One of my dearest friends thinks of me whenever she encounters food. She was in a bookstore one day and spotted this book for easy breakfast and brunch recipes and gifted me a copy!
 
It was established that I would invite her over for brunch and make a few recipes from the book for her! Except, 'easy' breakfast doesn't really do it for me. So I took a recipe that caught my fancy, and added a whole lot of my touches to it.
 
And so was born the pillowy, soft, fluffy cauliflower potato pancake. This recipe contains no flour, and depends entirely on potato and eggs for its structure.

Recipe Source: Adapted from Easy Breakfast Recipes
Servings: Makes 20 mini-pancakes

Potatoes (small): 4
Cauliflower: 1
Scallions: 2
Green Chilli Peppers: 2
Sour cream: 3/4 Cup
Eggs: 5, divided
Salt: To taste

Boil and peel potatoes, boil the stemmed cauliflower for about five minutes till softened. Cut potatoes into roughly one inch pieces or mash them nicely, so it will be easy to run in the blender/food processor. Chop the scallions and green chillis (you could substitute jalapenos for these too).
 
Throw the potatoes, cauliflower, scallions and chillis into the food processor and run for a couple of minutes, till it becomes a smooth batter.

My food processor was broken and I had to use my blender, and I was quite grumpy that morning.
 
Anyway, throw the stuff into your semi-dysfunctional blender and run till you get a smooth batter. Then add in the egg yolks and sour cream, run again for about 30 seconds to a minute.
 
Pour into a clean container, add salt to taste and set aside.

Now, take a nice clean shiny large bowl for the egg whites. Conventional wisdom demands using a chilled metal bowl, but I am an idiot so I always end up using my white plastic ones. Don't be an idiot like me, although it really does go fine for me. My egg whites turn out stiff as an Englishman's upper lip.
 
Beat eggs at medium speed till they are frothy, then beat for another 4-5 minutes until stiff peaks form. At this point, I added about half a teaspoon of salt and beat it for another 10 seconds.

Now, heat a non-stick pan, spray some oil or pat some butter on it. Scoop a couple of tablespoons of the batter onto the pan.
 
Wait until holes appear on the surface of the pancake, and then turn over and cook for 2-3 minutes. If you're pan is nice and hot you shouldn't have much trouble flipping these over. I made tiny pancakes so it was easy for me! If you're one of those fancy ones, you could use pancake rings too, they'll be nice and thick that way because the batter won't get a chance to spread.

I served it with some coriander chutney and this amazing Indian sauce. You can try it with a dollop of sour cream too.
 
I know these don't look like much, but they're the softest, melt-in-the-mouth pancakes I've ever tried. And the flavour is delicate and delicious.
 
Amen.