3 med. baked potatoes
2-3 carrots
1/2 c. minced onion
1/3 c. minced parsley
3 eggs, beaten
1/3 c. flour
1/4 c. milk
1/4 tsp. pepper (salt optional)
1/2 c. sour cream

Peel and shred potatoes and carrots. Stir together in large bowl the eggs, flour, milk and pepper. Add potatoes, carrots, onion, and parsley to mixture and stir.

Drop by spoonsful onto a greased hot fry pan or griddle. Flatten each pancake into a circle. Turn when bottom is browned. Serve with sour cream.