2 lbs. potatoes
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. melted butter
6 tbsp. flour
1 slice crisp fried bacon, diced
Shredded onion to taste
Chopped parsley to taste
Enough milk to make a smooth batter

Peel potatoes, cover with cold water and let stand for a couple of hours. Pour off water, grate them into cold water to prevent discoloration, then drain. Add the eggs, mix well. Stir in other ingredients. Drop a spoonful onto well greased skillet. Cook until golden brown. Goes well with applesauce or gravy. Makes 2 dozen pancakes.