5 russet potatoes
2 small onions, thinly sliced
3 eggs
50 ml all-purpose flour 3 tbsp
salt & pepper to taste
vegetable oil for cooking
sour cream or apple sauce
Peel and shred potatoes. Rinse, drain and pat dry. Mix potatoes, onions, eggs, flour, salt and pepper. Pour about 1/4 cup (50 ml) batter into well-oiled skillet and place over medium heat. Flatten each pancake with spatula. Cook about 2 minutes on each side or until golden brown. Keep warm while cooking the remaining pancakes. Add oil as needed to prevent sticking. Top with sour cream or apple sauce.
Serves 4