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Ingredients
- 2 c. shredded raw potatoes
- 2 eggs, slightly beaten
- 1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- shortening (for frying)
Method
- Wash, pare and shred potatoes.
- Put in ice water to prevent discoloration.
- Let stand 10 minutes and drain.
- Mix potatoes with eggs and dry ingredients.
- Heat shortening in frypan, having shortening 1/8-inch deep.
- Drop pancake batter in by spoonfuls and spread around.
- Fry until well browned on one side; turn and brown on other side.
- Makes about 8 medium sized pancakes.
