Potato Pancakes

These are an interesting variation on potato pancakes because the potatoes are mostly chopped fine rather than shredded. When cooked, the edges spread out a bit and become lacelike.

INGREDIENTS 2 eggs ¼ medium onion, sliced 1 t salt ¼ c parsley, not chopped 2 c diced raw potatoes (you can leave the peels on) ¼ c flour

DIRECTIONS To blender container, add eggs, salt and half the potatoes. Cover container and turn blender on high. Uncover and add rest of potatoes, flour and parsley. Pulse until potatoes and parsley are chopped fine.

Use ¼ c measure to pour batter onto a hot well greased griddle and place over medium high heat. Cook on one side for 5 minutes, covered. Uncover and turn pancakes over and cook until browned outside and tender inside.

Serve with sour cream and apple sauce.