Title: Jewish Potato Pancakes (Latkes)
Categories: Vegetable Pancake
Yield: 100 Servings

4		Very large potatoes
1		Egg
1	tb	Salt
1	ds	Pepper
1	tb	Flour
2	ts	Grated onion
1/2	ts	Baking powder

Peel and grate: The potatoes Drain off half the liquid:

Add: rest of ingredients. Mix very well. Drop by teaspoon into very hot oil (475 deg,) in skillet. Brown well on both sides.

May be frozen by placing pancakes between layers of aluminum foil. When ready to serve, reheat uncovered, in 450 deg. oven until crispy. Serve with apple sauce. : This method will give you 100 2" diameter pancakes. If you use a much larger spoon, cup, etc, you will of course get larger pancakes, less cooking, still the same delicious taste....

Original Source not noted on file From: Dorothy Flatman Date: 27 Sep 97 National Cooking Echo Ä

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