Preparation:
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 |
