8 fist sized potatoes peeled. (some recipes call for only washing and NO peeling)

2 onions (lemon size of larger) Onions are a VITAL ingredient and more could be used.

1 C. flour

1 C. breadcrumbs

4 large eggs (more if only whites are used)

Pepper (lotsa)

Salt (to taste) Potatoes usually need quite a bit of salt

Preheat a large frypan.

Add about 1/8 to 1/4 inch of cooking oil (I use Mazola) Lower heat to medium. More oil will be needed for next batch etc., etc.

Ladle potato mixture into hot oil and flatten a bit with ladle. (The pancakes should be about 1/4 thick and about 4-5 inches in diameter).

Fry till golden brown on one side (4-5 min.), flip and cook till done (3-4 min.)

Place cooked pancakes on plate lined with paper towel in 200 degree oven to keep warm (if you can actually hold your appetite).

I prefer these with sour cream only. But of course the traditional (American) apple sauce won't hurt either.

If you have time cheesecloth and the inclination, you COULD squeeze out a bit/half of the water from the blended potatoes before you add the other ingredients. I do not do this but............ ~ Mark