---------- Recipe via Meal-Master (tm) v8.03
  Categories: Pancakes
       Yield: 6 servings
            Stephen Ceideburg
       6    Pontiac potatoes
       2    Onions
       2    Eggs
            Self-raising flour
            Salt and pepper
   Peel the potatoes and onions and process together to a
   coarse puree. Do not overprocess - the texture should
   be a bit rough. Add 2 eggs, beaten, and salt and
   pepper to taste. Add enough self-raising flour to make
   a batter with a thick pouring Heat a hotplate or large
   frying pan, add a little oil and pour in a large
   ladleful of batter on one side of the pan and another
   on the other (there probably won't be room for more
   than two pancakes at a time).
   Cook on medium heat until the pancakes are golden
   brown underneath, then turn and cook the other side.
   Serve with apple sauce (made by stewing sliced granny
   smith apples with a little water, sugar and lemon
   juice and stirring from time to time until a soft
   Posted by Stephen Ceideburg
   From an article by Meryl Constance in The Sydney
   Morning Herald, 5/25/93. Courtesy Mark Herron.