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Carl Yazstremski's Potato Pancakes




Source of Recipe


Internet


List of Ingredients




16 pancakes

4 md Boiling Potatoes
4 lg Eggs, beaten
1 sm Onion, finely chopped
1/4 c All-purpose flour
1 ts Salt
1/4 c Margarine or Butter

Recipe



Peel potatoes. Shred enough potatoes to measure 4 cups. Rinse well; drain
and pat dry.

Mix potatoes, eggs, onion, flour, and salt. Melt 2 tablespoons of the
margarine in a 12-inch skillet over medium heat. Pour about 1/4 cup batter
into skillet for each pancake. Flatten each with a spatula into a pancake
about 4 inches in diameter.

cook pancakes about 2 minutes on each side or until golden brown. Keep
them warm while cooking remaining pancakes. Repeat with remaining batter
(add remaining margarine as needed to prevent sticking).