3 Eggs 1 ts Lemon juice
1 md Onion, quartered 1 ts Salt
3 md Potatoes, peeled and cut to 1/2 ts Pepper
– fit food chute Vegetable oil (for frying)
2 tb All-purpose Flour
Note: KNIFE BLADE, BOWL, and DISC refer to food processor components.
Position KNIFE BLADE in BOWL; add eggs and process 5 seconds. Leave
KNIFE BLADE in BOWL.
Add onion to BOWL. Position DISC above KNIFE BLADE, Shredding Side up.
Shred potatoes and continue processing until finely chopped.
Remove DISC from BOWL; add flour, lemon juice, salt, and pepper.
Process 5 seconds.
In 10-inch skillet heat small amount of vegetable oil over medium high
heat.
Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each
pancake. Brown on both sides until done, about 2 to 3 minutes per
side. Serve topped with sour cream.
Yields
12 pancakes