About 4 med. potatoes
1/4 c. grated onion
3 tbsp. all-purpose flour
3 tbsp. butter
1 1/4 tsp. salt
1/4 tsp. pepper
2 eggs, slightly beaten

Pare potatoes and shred into cold water. If making ahead add Fruit Fresh or a little lemon juice to the water. Let stand in the water 10 minutes after you are through shredding. Turn potatoes into sieve and drain. Press out excess water.

Blend shredded potatoes with onion, flour, salt, pepper and eggs. Mix well.

Heat butter in skillet; pour in 1/4 cup potato mixture for each pancake. Spread to make three inch cake.

Cook 8 to 10 minutes or until browned on both sides, turning once. Makes 12 pancakes.