6-8 large potatoes, peeled
1 egg, beaten
2 tbsp. all-purpose flour (approx.)
salt, pepper, to taste
dairy sour cream
your favourite jam or fresh fruit (we enjoy strawberries or blueberries)

For best results hand grate potatoes (watch out for your fingers!). Drain most of accumulated liquid off and add beaten egg and 1 tablespoon of flour and mix well. If the mixture is runny add another tablespoon of flour. Don't overdo the flour or the pancakes will become "heavy". Add the salt and pepper.

Tip: If you have a cast iron frying pan use it for the pancakes otherwise a pan that heats evenly on the bottom.

Heat on medium-high and add a generous amount of cooking oil (about 1 tablespoon). Spoon batter into pan and flatten out as thin as you are able. It may take a couple of minutes but let it get crispy brown before flipping over.

If the heat is too great the pancake will burn and still taste raw inside. Keep pancakes warm in oven or toaster-oven until all are cooked... if you can wait that long! You can sample the first one to determine if you need to make adjustments.

The recipe should make about a 12 to 18 pancakes... depending on how thin you make them.

Submitted by: Hilda I. Lewis