6 med. size potatoes (about 3 c. grated)
2 tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
1 tbsp. grated onion
1 tbsp. minced parsley

Wash, pare and finely grate potatoes; set aside to drain. Combine flour, salt, baking powder, pepper, eggs, onion and parsley. Drain liquid that collects from grated potatoes. Combine the 2 mixtures. Heat in heavy skillet over low heat, in enough fat to make a layer 1/4 inch deep. When fat is hot, spoon about 2 tablespoons of batter for each pancake into fat, leaving about 1 inch between pancakes. Cook over medium heat.