3 lg. potatoes
1 sm. onion
2 eggs
1/2 c. sifted all-purpose flour
3/4 tsp. salt
Dash pepper
Shortening for frying

Grate potatoes and onions, using medium grater and mix. Add unbeaten eggs; stir well until blended. Add flour, salt, pepper and mix well.

Put enough shortening in skillet to make about 1/2 inch when melted. When shortening is very hot or 1 inch cube of brown becomes golden-brown in 60 seconds, spoon in potato mixture (about 1/4 cup for each pancake makes a nice size). Pat them lightly with a spoon to spread to desired thickness. Fry on both sides until golden brown. Makes 12.