- 2 Eggs
- 2 T. Flour
- 1/8 tsp. Pepper
- 1 tsp. Salt
- 1/8 tsp. Baking powder
- 1 lb. Potatoes (about 3), unpeeled
- Cooking oil
In a bowl, whisk eggs lightly. Blend in flour, seasonings and baking powder. Grate potatoes coarsley to measure 4 cups. Turn into egg mixture and toss. Heat a thin layer of oil in skillet. For each pancake, drop a scant 1/4 cup of mix into hot oil, quickly spreading to 4 in. circle with a fork. cook on meduim high heat for 2-3 minutes per side, until golden. Keep warm in oven. Makes 12 pancakes.
Variation: While pancakes are still warm, ease into muffin cups. Bake in a 425 degree oven for 20 minutes until crisp. Arrange potato baskets on a serving platter and slip poached eggs into baskets. Both pancakes and potato baskets can be frozen for later use. Bake for 5 to 10 munutes in oven if they are frozen.