Polish Placki Kartoflane

Description
(Potato Pancakes)

Purchased from the Weir Estate in Canton, Texas in 1990. Date on card says 1899.

Directions

 * 1) Grate about 8 peeled potatoes and transfer to sieve to drip dry.
 * 2) When drippings have settled, pour off clear liquid and add remaining sediment (starch) to grated potatoes.
 * 3) To mixture add 2 eggs, 2 heaping Tablespoons flour, 1 Tablespoon grated onion, and 1 teaspoon salt.
 * 4) Add a pinch of freshly ground pepper if desired.
 * 5) Mix into a uniform batter and spoon into hot lard or oil in skillet.
 * 6) Flatten each pancake gently with spatula, as they should be on the thin side.
 * 7) Fry to a crisp golden brown on both sides and serve immediately.
 * 8) Some like their potato pancakes sprinkled with a little salt and topped with sour cream.
 * 9) Others prefer them sprinkled with just sugar or sugar and sour cream.