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 puree). Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93. Courtesy Mark Herron. —–