Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    eggs
   1      medium        onion -- quartered
   3      medium        potatoes -- peeled and cut to
                        fit food chute
   2      tablespoons   all-purpose flour
   1      teaspoon      lemon juice
   1      teaspoon      salt
     1/2  teaspoon      pepper
                        vegetable oil -- (for frying)

Preparation:

Note: KNIFE BLADE, BOWL, and DISC refer to food processor components. Position KNIFE BLADE in BOWL; add eggs and process 5 seconds. Leave KNIFE BLADE in BOWL. Add onion to BOWL. Position DISC above KNIFE BLADE, Shredding Side up. Shred potatoes and continue processing until finely chopped. Remove DISC from BOWL; add flour, lemon juice, salt, and pepper. Process 5 seconds. In 10-inch skillet heat small amount of vegetable oil over medium high heat. Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. Brown on both sides until done, about 2 to 3 minutes per side. Serve topped with sour cream.