2 Tbsp. all-purpose flour

1-1/2 tsp. salt

1/4 tsp. baking powder

1/4 tsp. pepper

6 medium potatoes, washed and peeled and grated

Melted fat or vegetable oil

2 eggs, well beaten 3 Tbsp. onions, grated, about 3 cups

3 Tbsp. parsley, minced

Combine flour, salt, baking powder and pepper.  Set aside.

Wash and peel and finely grate potatoes.

Heat fat in a heavy skillet over low heat to make a layer about 1/4" deep.  Combine flour mixture with eggs, onions and parsley.  Drain liquid that has collected from the grated potatoes, add potatoes to egg mixture and beat throughly with a spoon.

When fat is hot, spoon about 2 Tbsp. of batter for each pancake into skillet, leaving about 1" between pancakes. cook over medium heat until golden brown and crisp on one side.  Turn carefully and brown on the other side.  Drain on paper towels.

Makes about 20 medium pancakes.