INGREDIENTS

INSTRUCTIONS

Peel the potatoes and onions and process together to a coarse puree. Do not
overprocess - the texture should be a bit rough. Add 2 eggs, beaten, and
salt and pepper to taste. Add enough self-raising flour to make a batter
with a thick pouring Heat a hotplate or large frying pan, add a little oil
and pour in a large ladleful of batter on one side of the pan and another
on the other (there probably won't be room for more than two pancakes at a
time).
Cook on medium heat until the pancakes are golden brown underneath, then
turn and cook the other side. Serve with apple sauce (made by stewing
sliced granny smith apples with a little water, sugar and lemon juice and
stirring from time to time until a soft puree).
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”