German Potato Pancakes

Who knew you could whip up potato pancakes so quickly, and it would taste like eating a hashbrown inside of a pancake? These are delicious and take very little effort. Recipe courtesy of Southern Living 1998 Annual Recipes and Kathy Wiggins, Nashville Michigan. Kathy says this is a German tradition from her parents.

• Ready In: 20 mins
• Serves: 4
• Yields: 12 3 inch pancakes

Ingredients

• 2  large eggs
• 1  small onion, chopped
• 1  teaspoon baking powder
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 lbs russet potatoes, peeled and cubed
• 1⁄4 cup all-purpose flour
•  sour cream

Directions

1. Process eggs, onion, baking powder, salt, and pepper in blender until smooth. Stop to scrape down sides.
2. Gradually add potato and flour, processing until thickened.
3. Pour 1/4 cup batter for each pancake into a hot, lightly greased nonstick skillet.
4. Cook over medium-high heat 1 1/2 minutes on each side or until browned.
5. Dollop with sour cream.