Belinkis
4 med. to lg Russet Potatoes
4 T. Flour
1 T. Lemon Juice
1/2 Med. Onion
1 Lg. Egg
Salt and Pepper to Taste
(makes about 5 or 6 pancakes per tater)
For more, just add another Tablespoon flour for each tater.
Peel and wash your potatoes. Pat them dry before grating.
This is the side you use to grate your taters, not the larger side. You want them to be a pancake consistency.
The mixture looks like this. I grate 1 potato, then add the lemon juice (to keep taters from turning brown) and stir it in. Next grate the onion before continuing with the rest of the taters.
When the taters are all grated, add the egg and the flour and stir together til smooth. Salt and Pepper to taste.
Pour a bit of oil in a pan to cover the bottom. Spoon your mixture into the pan with a Tablespoon. Let it cook for about 2 mins. without touching them (so they don't stick to the pan)....
...til the outer edges start to brown. Then flip them.
Cook on the other side another couple minutes. You will have to keep adding more oil to your pan as you continue to cook more pancakes.
Drain them on paper towels. Serve with sour cream or applesauce or butter, whichever you prefer.
As you can see, I love mine covered in sour cream.
Store in covered container in fridge for up to 3 or 4 days. Reheat for a minute in microwave to eat leftovers.
Enjoy.
