4 lg. potatoes
1 med. onion
3-4 eggs
1 to 1 1/2 tsp. salt
1/2 tsp. pepper
4 heaping tbsp. flour
Crisco and vegetable oil

Peel and grate potatoes; add flour, eggs, salt and pepper. Mince the onion and add. Stir and mix until you have a rather liquid dough.

Put tablespoon of Crisco in pan at medium to medium-high heat. When shortening is quite hot, put 1-2 tablespoons of dough in pan and spread to diameter of 5-6 inches.

In a large pan, you should be able to fry 3-4 pancakes at a time. Fry brown on both sides and serve. Recipe should make about 15 pancakes.