2 c. finely grated raw baking potatoes
1/4 c. grated onion
2 eggs, beaten
1 tsp. salt
1/8 tsp. ground black pepper
1 tbsp. flour
1/8 tsp. baking powder
1 tbsp. butter
2 tbsp. vegetable oil

Combine potatoes and onions. Squeeze out all excess liquid. Mix in eggs, salt, pepper, flour and baking powder. Let rest 5 minutes. Heat butter and oil on griddle over medium heat. Drop pancake batter by tablespoonful. Flatten with back of spoon. Fry on both sides until dark golden brown. Serve immediately. Reheated pancakes lose their crispness. Serves 4.