6 to 8 large potatoes, peeled
1 egg, beaten,
2 tbsp. flour (approx.)
salt and pepper, to taste
dairy sour cream
your favorite jam or fresh fruit (we enjoy strawberries or blueberries)

For best results hand grate potatoes (watch out for your fingers!). Drain most of accumulated liquid off and add beaten egg and 1 tablespoon of flour and mix well.

Note: If the mixture is runny add another tablespoon of flour. Don't overdo the flour or the pancakes will become "heavy".

Season with salt and pepper.

If you have a cast iron frying pan use it for the pancakes otherwise a pan that heats evenly on the bottom. Heat on medium-high and add a generous amount of cooking oil (about 1 tablespoon).

Spoon batter into pan and flatten out as thin as you are able. It may take a couple of minutes but let it get crispy brown before flipping over. If the heat is too great the pancake will burn and still taste raw inside.

Keep warm in oven or toaster-oven until all are cooked... if you can wait that long. You can sample the first one to determine if you need to make adjustments.

We always enjoyed them with strawberry jam (fresh strawberries if in season) and dairy sour cream... and a cup of tea. The recipe should make about 12 to 18 pancakes... depending on how thin you make them.

Submitted by: Hilda I. Lewis