3/4 c. bread crumbs (dry)
2 1/2 c. potatoes (grated)
1 sm. onion (grated) or 1 tsp. onion powder
1 egg (beaten)
1/2 tsp. salt
1/2 sage
1 tsp. baking powder
dash of pepper

Mix all ingredients until well blended. Drop batter by tablespoonfuls onto hot, greased skillet. Spread the batter and brown pancakes on both sides. Serve hot with butter. Makes 10 pancakes.

Hint: Using bread crumbs instead of flour makes the pancakes lighter and they brown quicker.