Prep 0 mins
Cook 0 mins
- Grate potatoes, place in a colander and rinse under cold water to remove starch. Drain well.
- Grate onion, place in a colander and press with the back of a wooden spoon to remove excess moisture.
- Combine potatoes and onion in a large bowl.
- Beat eggs into mixture. Stir in flour, baking powder, salt and pepper.
- 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. Brown well on both sides.
- Drain on paper towel. Keep cooked pancakes warm in a 100 degree oven.
I also needed more flour than called for. Delicious recipe!
Thank you for this delicious recipe, a little hardwork than I'm used to but perfect to get me used to cooking again! My 6 year old son and myself, said they are just like the kind I get in PA when visiting my family where I grew up! Thanks.
Wonderful! These pancakes tasted exactly like the ones I would order every Saturday at my favorite restaurant in Mannheim, Germany. I used a bit less onion and slightly more flour. Very good...even my boyfriend liked them (and I was competing with his mother's latkes!).