What we need:
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon pepper
- 6 medium-size (about 2 lbs.) potatoes (about 3 cups, grated)
- fat (enough to make a layer 1/4 inch deep)
- 2 eggs, well beaten
- 1 tablespoon grated onion
- 1 tablespoon minced parsley
Cooking Instructions
- Combine flour, salt, baking powder, and pepper. Set
aside. - Wash, pare and finely grate potatoes. Set aside.
- Heat fat in a heavy skillet over low heat.
- Combine the flour mixture with eggs, onion and parsley.
- Drain liquid that collects from grated potatoes; add
potatoes to egg mixture and beat thoroughly with a spoon. - When fat is hot, spoon about 2 tablespoons of batter for
each pancake into fat, leaving about 1-inch between pancakes.
Cook over medium heat until golden brown and crisp
on one side. Turn carefully and brown other side. Drain on
absorbent paper. - Serve as a main dish accompanied
by apple sauce.
About 20 medium-sized pancakes