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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 large eggs |
1 small onion, chopped |
1 teaspoon baking powder |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 pounds russet potatoes, peeled and cubed |
1/4 cup all-purpose flour |
sour cream |
Directions:
1. Process first 5 ingredients in a blender until smooth. Gradually add cubed potato and flour, processing until mixture thickens.
2. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased nonstick skillet; cook over medium-high heat 1 1/2 minutes on each side or until browned. Dollop with sour cream.
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