Ingredients
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2 1/2 lb. potatoes (approximately 8 medium potatoes)
1 Tbsp. baking powder
1 c. flour
1 c. powdered milk
salt and pepper to taste
milk as needed
2 gloves garlic
2 onions
2 eggs
3/4 c. shortening
Preparation
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Peel and grate potatoes, onions and garlic; mix together and sprinkle with salt and pepper.
Add baking powder and eggs; mix well.
Add powdered milk and mix well.
Add the flour and mix all together.
If the batter is too thin, add a little more flour.
If batter is too thick, some milk.
Drop by big spoonfuls on heated frying pan with some of the shortening.
Fry pancakes to a golden brown.
Add more shortening to the frying pan each time you fry a new batch.
Fry the pancakes on medium heat or they will burn before they are cooked through.
Serve hot with applesauce or sour cream.
Makes 35 to 40 pancakes.
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