Recipe from Gail Christians
4 large potatoes (3 lbs), peeled and rinsed under cold water
Cold water
1 small onion
2 eggs
1/3 cup all-purpose flour
2 tsp salt
1/8 tsp pepper
Vegetable oil
About 1 hour & 15 minutes prior to serving. In large bowl, half-filled with cold water, coarsely shred potatoes and onion. In colander lined with clean tea towel or cheesecloth, drain potatoes and onion, squeeze to remove as much water was possible. In same large bowl (drained of water), beat eggs; return potatoes and onion. Add flour, salt, and pepper; toss until well mixed.
Heat 1/3 cup vegetable oil in 12" skillet over medium heat until hot. Drop potato mixture by scant 1/4 cup into 4" mounds, 3" apart. With pancake turner, flatten each to make about a 4" pancake. Cook until golden brown on one side, about 4 minutes, turn and brown the other side. Remove to paper towel-lined cookie sheet to drain. Repeat to make about 12 more pancakes, stirring potato mixture occasionally and adding oil to skillet as needed. Serve with syrup.
Yields: 16 pancakes.
