Onion Potato Pancakes
From: Andree, St-Henri, Levis, Quebec, Canada
Comments: Excellent as a light meal, along with sausages and a green salad; for a healthier meal, serve these pancakes along with braised meat.
Servings: 18 medium-size pancakes
  • 2 cups [500 mL] shredded potatoes
  • 3/4 cup [190 mL] grated onion
  • 2 beaten eggs
  • 2 tablespoons [17.5 g] sifted all-purpose flour
  • 1/4 teaspoon [1 mL] baking powder
  • 1 teaspoon [5 mL] salt
  • 1/8 teaspoon [0.5 mL] pepper
  • Heat a griddle or a heavy-bottom frypan.
  • Thoroughly mix together shredded potatoes, grated onion and beaten eggs.
  • Into a clean bowl, mix together flour, baking powder, salt and pepper; well mix into potato mixture.
  • Spoon [large spoonful] batter onto griddle or into frypan; spread mixture as thinly as possible, yet into small pancakes.
  • When golden brown on one side, flip pancake over and brown on other side.
  • Keep pancakes warm while cooking remaining batter.