2 eggs
1/2 cup onion, halved and sliced
2 potatoes, peeled and cut into 1-inch cubes
1/2 tsp. salt
1/8 tsp. cayenne pepper
3 tbsp. all-purpose flour
4 tbsp. oil, divided

Place eggs and onion in a blender, cover and process until blended. Add potatoes; cover and process until finely chopped. Pour mixture into a bowl. Stir in salt, cayenne pepper and flour, adding a little more flour if batter is to thin; set aside.

Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Drop battery into oil by 1/4 cupfuls, making 4 pancakes. Cook until pancakes are golden on the bottom; turn and cook until golden on other side.

Repeat with remaining batter, adding more oil as necessary. Drain on paper towels.

Submitted by: Judy Brannock