Wednesday, January 02, 2008
from Betty Crocker's New Cookbook
4 medium potatoes
4 large eggs, beaten
1 small onion, finely chopped (about 1/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil for cooking
Wash, peel, and shred potatoes. Place them in a colander and rinse them off. Pat dry.
Mix potatoes, eggs, onions, flour and salt together in a mixing bowl. Heat about 2 tablespoons of oil in a large skillet or griddle.
Pour about 1/4 cup of batter into the skillet for each pancake. Flatten and spread out with a spatula if necessary to evenly distribute the pancakes.
Cook for about 4 minutes per side, or until golden brown. Keep warm in a 200º oven while cooking the remaining pancakes. Serve warm with butter, sour cream, and applesauce.