Stephen Ceideburg
6 Pontiac potatoes
2 Onions
2 Eggs
Self-raising flour
Salt and pepper
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).
Yields
6 Servings
