5 med. sized potatoes
2 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. grated onion (optional)
4 eggs, beaten light and thick
Vegetable shortening

Peel and grate the potatoes, medium fine. (You can use a blender or food processor to grate the potatoes.) Press out liquid. Measure the grated potatoes. If they do not measure 3 cups, prepare more until the correct amount is reached.

Add flour, salt, pepper, and onion. Fold the eggs into the batter. Melt the shortening in a frying pan to the depth of 1/4 inch. Heat until a drop of batter sizzles. Turn the heat to medium. Fry as any pancake, but keep flattening them out as they fry. Turn over and brown other side. Keep cooked pancakes hot by putting them in a brown paper or paper towel lined shallow pan and placing them in a 250 degree oven, or on a warming tray. Add more shortening as needed to fry all the pancakes. Makes about 15 pancakes. Serve with applesauce or as a side dish with beef. Potatoes are the favorite dish for Hanukkah.