Peel the potatoes and onions and process together to a coarse puree. Do not overprocess - the texture should be a bit rough. Add 2 eggs, beaten, and salt and pepper to taste. Add enough self-raising flour to make a batter with a thick pouring Heat a hotplate or large frying pan, add a little oil and pour in a large ladleful of batter on one side of the pan and another on the other (there probably wont be room for more than two pancakes at a time). Cook on medium heat until the pancakes are golden brown underneath, then turn and cook the other side. Serve with apple sauce (made by stewing sliced granny smith apples with a little water, sugar and lemon juice and stirring from time to time until a soft puree). Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93. Courtesy Mark Herron.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 6|
|Calories from Fat: 77 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 352.5mg||108 %|
|Sodium 158.2mg||5 %|
|Potassium 1115.5mg||29 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 38.8g|
|Protein 15.6g||22 %|
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Calories per serving: 313
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