1. Peel and quarter 6 to 7 small to medium potatoes and one medium onion.

2. Process potatoes and onion in blender or food processor until a liquid consistency.

3. Add 2 eggs plus 1/2 teaspoon salt (or to taste). Process until blended with potato mixture.

4. Add 1/4 to 1/2 cup flour, gradually, retaining batter's liquidy pouring consistency. The amount of flour needed varies depending on type of potato used and the amount of liquid it makes.

5. Melt Crisco in hot skillet or griddle. Pour batter onto skillet using 1/4 cup measure. When undersides of pancakes are golden brown, turn and brown other side.

6. Drain, pat excess grease with paper towel.

7. Serve sprinkled with salt and pepper to taste, with applesauce.