3 Large or 4 Med. Large Russet Potatoes, peeled.
1 Large Egg
1 Tablespoon lemon juice
1 Small or half a Large Onion, if desired.
Approx 3 Tablespoons Flour
Salt and Pepper to taste
Grate them into a large bowl.
Add 1 egg and stir it into the mixture to combine. Add salt and pepper. Then you want to add your flour. I use a dinner Tablespoon and add 3 full spoonsful of flour to the mixture. Stir all together till combined.
When the oil is hot, using that soup spoon, spoon the batter into the fry pan. I like to use the 8" pan so I can keep better control of the pancakes. Cooking Note: Don't press the centers down or you'll get a hollow in the finished product that doesn't cook evenly.
Let the pancakes cook without moving them til the edges start to turn brown.
Note: You have to cook them rather hot so the oil doesn't get absorbed into the pancake mixture too much.
As they cook, remove them to some paper towels to drain. I use clean paper towels for each batch I remove from the pan.
You can keep the extra pancakes you've cooked, covered in the fridge, and reheat them in the microwave for 60 seconds the next day for another meal. They keep refrigerated for a couple of days.
These can be served as a side dish if you like, or with a crisp, cold salad. For me, its like a meal itself, just the pancakes and sour cream. Enjoy!