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CRISPY POTATO PANCAKES 
1 egg
1/4 med. onion cut up
1/4 to 1/2 c. all purpose flour
1/2 tsp. baking powder
Salt
3 med. baking potatoes, peeled and chopped
1/2 c. melted butter

In blender, combine egg, onion, flour, baking powder and 1/2 teaspoon salt. Add half the potatoes and process until coarsely chopped. Add remaining potatoes and process until coarsely chopped. Add butter and blend to mix. Heat skillet sprayed with non-stick coating over medium heat. Spoon about 1/4 cup batter for each pancake. Cook until browned, turning once.

Serve with applesauce or sour cream. Makes about 12 pancakes.

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