Lyons Family Cookbook

Potato Pancakes

4

eggs

2/3

cup

flour

1 1/2

tsp

salt

2

Tbs

salad oil

1/2

cup

milk

1/2

cup

small onion, coarsely chopped

2

cup

potatoes, raw and finely shredded in food processor or hand grater

1

Put all ingredients EXCEPT POTATOES in electric blender and blend about 30 seconds, or until well-blended. Put shredded potatoes into a medium size mixing bowl. Pour blender mixture over the top and stir until blended.

2

Preheat a griddle and reduce to medium temperature. Use 1/4 cup batter for each pancake, making sure there is both liquid and shredded potatoes in each pancake. Bake each side, checking for desired degree of brown.

Suggested serving with Apple Sauce, Bratwurst Sausage and Steamed Carrots (as pictured above). Makes 12 pancakes. Serving Size 2 pancakes per person.

Source

Source: Alice Ellwanger