Potatoes, Vegetables & Sides
4 ea Potatoes
1 ea Small onion
2 ea Eggs
1/3 cup Flour
1 tsp Baking powder
1 tsp Salt
1/4 cup Olive oil
From Sadie Petie, used at FUCA Shrove Tuesday Pancake Supper, 2005.
Grate potatoes and onion, place in colander and rinse under cold water to remove starch. Drain well and squeeze out excess moisture.
Beat eggs into mixture.
Stir in flour, baking powder, salt and pepper.
Heat 1/8 inch oil in large skillet. Drop about 2 Tbs of mixture into the oil and flatten with the back of a wooden spoon (flatter pancakes will be crisper). Brown well on both sides, remove and drain on paper towels.
Keep cooked pancakes warm in a 100 degree oven. Pancake mixture may be prepared ahead of cooking and placed in a plastic bag; flour, baking powder and salt will keep the spuds from browning.
Serve with applesauce and sour cream or syrup.