Serves: 6
Total Calories: 141

2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1/8 teaspoon black pepper
2 eggs well beaten
2 tablespoons onions chopped
1 tablespoon parsley chopped
3 cups potatoes, grated
1/4 cup vegetable shortening

Combine flour, salt, baking powder, and pepper combine with eggs, onion, and parsley (1 teaspoon crushed dried parsley flakes may be substituted for fresh). Peel potatoes, grate coarsely, and squeeze dry in towel. Immediately stir potatoes into egg and flour mixture until well mixed. In skillet, heat shortening (or vegetable oil) until drop of water sizzles in it. Spoon 2 tablespoons batter into fat press flat with spatula for each pancake, leaving 1-inch space between pancakes. Cook over medium heat until golden brown and crisp turn carefully and brown other side. Drain on absorbent paper. Keep warm in 200 degree F. oven until all pancakes are cooked. Serve with Sauerbraten (recipe in this cookbook) or as main dish with applesauce. Makes 10 to 12 medium pancakes.

Nutritional Facts:

Serves: 6
Total Calories: 141
Calories from Fat: 82

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