Potato Pancakes
POTATO PANCAKES Farm Journal’s Best Ever Vegetable Recipes 4 Medium Potatoes, peeled and grated 1 Medium Onion, grated 2 Tablespoons chopped fresh Parsley (or 1 Tablespoon dried) 2 Tablespoons Flour ½ Teaspoon Salt ½ Teaspoon Baking Powder ¼ Teaspoon Ground Nutmeg ¼ to ½ Teaspoon Ground Black Pepper 1 Egg, beaten ½ Cup Butter (or margarine) In medium bowl stir all ingredients except butter until well blended. In 12-inch skillet over medium-high heat, melt butter. Drop 8 rounded tablespoons potato mixture into skillet, pressing each one down gently to form a 3-inch pancake. Cook, turning once, 4-5 minutes or until golden brown on both sides. Remove and keep warm. Repeat with remaining potato mixture. Serve warm, with applesauce or sour cream or butter ‘n seasonings. Makes 16 pancakes or 4 servings.
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