Preparation / Directions:
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.
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