2 c. potatoes, peeled, finely grated & drained
2 tbsp. dairy sour cream
3 eggs, beaten
1 1/2 tbsp. flour
1 1/2 tsp. salt
Oil in hot skillet or griddle

Combine potatoes, sour cream and eggs in bowl. Stir in flour and salt. Drop by spoonfuls on hot oil and spread out to thin cake. Brown both sides. Serve hot topped with one or more of the following: sugar, powdered sugar, warm applesauce, maple syrup or sour cream dollops. Yield: about 20 (4 inch) pancakes.