4 potatoes (about 1 1/2 lb.)
1/4 c. onion, finely chopped
3/4 c. flour
1/4 c. light cream
1 egg, beaten
1 tbsp. snipped parsley
1 clove garlic, minced
1/4 tsp. salt
Dash of ground nutmeg
Dash of pepper or white pepper
3 tbsp. oil
Applesauce
Sour cream

Peel, shred and rinse potatoes; drain thoroughly. Spread potato and onion on paper towel; pat dry. Stir together potato mixture, flour, cream, egg, parsley, garlic, salt, nutmeg, and pepper. In large skillet, heat oil over medium heat until hot. Spoon about 1/4 cup potato mixture into skillet, flatten with back of a spoon to 3 1/2 inch pancake (for each pancake). Cook about 5 minutes on each side, until golden brown, adding more oil if needed. Serve immediately with applesauce and sour cream. Makes 10-12 pancakes.