Potato Pancakes

• 2 1/2 lb. potatoes (approximately 8 medium potatoes)
• 1 Tbsp. baking powder
• 1 c. flour
• 1 c. powdered milk
• salt and pepper to taste
• milk as needed
• 2 gloves garlic
• 2 onions
• 2 eggs
• 3/4 c. shortening

1. Peel and grate potatoes, onions and garlic; mix together and sprinkle with salt and pepper.
2. Add baking powder and eggs; mix well.
3. Add powdered milk and mix well.
4. Add the flour and mix all together.
5. If the batter is too thin, add a little more flour.
6. If batter is too thick, some milk.
7. Drop by big spoonfuls on heated frying pan with some of the shortening.
8. Fry pancakes to a golden brown.
9. Add more shortening to the frying pan each time you fry a new batch.
10. Fry the pancakes on medium heat or they will burn before they are cooked through.
11. Serve hot with applesauce or sour cream.
12. Makes 35 to 40 pancakes.

potatoes, baking powder, flour, powdered milk, salt, milk, garlic, onions, eggs, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348949 (may not work)