4 medium Idaho or russet potatoes
2 medium onions
4 tbsp. flour
4 eggs
1 tsp. salt
1/2 tsp. pepper
oil, for frying

Scrub potatoes well (no need to peel). Peel onions. Grate both (by hand or in food processor) into bowl. Add flour, eggs salt and pepper. Mix well.

Heat oil in frying pan at medium/high heat til oil sizzles. Drop in heaping tablespoon and flatten a bit with back of spoon. Turn when first side is golden brown.

Drain onto paper towels or brown paper bag for extra crispness.

Serve with applesauce or dairy sour cream.

Note: For fluffier pancakes add a couple of pinches of baking powder to mixture. Can be made ahead of time, refrigerated and reheated in a 350°F oven for 5 minutes.

Submitted by: PGK