Potato Pancakes

By Connie

Ingredients

• 5 to 6 potatoes - peeled, drained, and cubed
• 2 eggs
• 1 TBSP sour cream
• salt and pepper

Preparation

Step 1

Directions:

Pulse in processor cut up potatoes - puree but not too fine. Add 2 eggs, 1 TBSP sour cream, and salt and pepper and pulse a little more until blended. Add 1 Cup flour, and pulse again to an oatmeal consistency. Do not make too runny. Butter a hot griddle pan and drop by spoonfuls. Turn after bottom is brown and brown other side. Drain on paper towels.