Chef

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Staff member
4 potatoes, peeled
1 small onion
2 eggs
1/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
pinch of fresh ground black pepper
oil for frying
Servings: 4
1. Grate potatoes, place in a colander and rinse under cold water to remove starch. Drain well.

2. Grate onion, place in a colander and press with the back of a wooden spoon to remove excess moisture.

3. Combine potatoes and onion in a large bowl. Beat eggs into mixture. Stir in flour, baking powder, salt and pepper.

4. Heat 1/8 inch oil in a large skillet. Drop about 2 tablespoonful of batter into the oil and flatten with the back of a wooden spoon. The flatter the pancake the crisper it will be.

5. Brown well on both sides. Drain on paper towel. Keep cooked pancakes warm in a 100 degree oven.
 
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