M.I. Scarrott, Christian Author
Potato Pancakes

  • 5 tablespoons flour
  • 1 ½ pounds pealed, grated raw potato
  • 1 peeled, grated small raw onion
  • 1 egg, beaten
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Measure flour into a bowl and add grated; stir in remaining ingredients.

Grease skillet lightly with butter; drop potato mixture , by heaping tablespoons, into the hot skillet. Fry until crisp and golden brown on underside. Turn, brown other side. Drain on paper towel.

Serve with hot applesauce and sour cream.

Makes approximately 16 pancakes.