2/3 cup white flour
2 eggs
1 teaspoon salt
Mix until well blended, potatoes, eggs, salt and pepper.
Add flour (you may use up to 3/4 cup if mixture is too wet)
In a non-stick skillet, spoon in pancake mixture to create pancakes 4" in diameter.
Smooth top of pancake.
Cook on one side until pancake turns gray on top then turn over.
Cook for an additional 30 seconds.
Serve hot with fried eggs (cooked over easy for dipping pancakes) and pickled crabapples.
