Recipe: Potato Pancakes

Potato Pancakes
Recipe By : Jo Anne Merrill
Yield: About 20 pancakes

2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon double-acting baking powder
1/8 teaspoon black pepper
6 potatoes -- 2 pounds
2 eggs
1 teaspoon grated onions

Mix flour, salt, baking powder and pepper together; set aside.

Wash, peel and finely grate 6 medium potatoes; set aside.

Beat eggs and grated onion well. Blend flour mixture into eggs.

Pat the grated potatoes dry with paper towels; add to egg mixture and mix thoroughly.

Melt shortening (or oil) to a depth of 1/4 to 1/2 inch in a heavy skillet. When oil is very hot begin cooking pancakes. Use about 2 tablespoons of batter for each pancake. Cook a few at a time; do not crowd. Cook over medium heat until brown and crisp on one side. Turn and cook other side. Turn only once.