King Arthur All Purpose White Flour
10 lb.

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1. Grate raw potatoes into a quart of water in a stainless bowl. this will keep the potatoes from browning. Also a tablespoon of lemon juice will help even more.

Drain and put the potatoes in a kitchen towel and
wring out the potatoes.

3. grate the onion in with the potatoes

4. Grate the cooked potato in with the mix. This blend of raw and cooked potatoes makes
a unique flavor and texture.

5. Add the eggs, milk, flour, salt and pepper and blend.

6. Use plenty of oil about 3 tablespons in your skillet and cook 3-4 pancakes at a time on medium heat.

Brown on both sides and then hold on a pan with paper towel in a warm oven while you finish the rest.

Note; some butter will give a very nice
flavor to the crust and crisco makes them a bit crispier.

Serve with applesauce and/or sour cream
In Germany they use a very finely pureed apple sauce called apfelmus

Emma's Potato Pancakes

Potato Pancakes on Pumpernickel