4 Large red potatoes
2 (or 3) eggs
Flour
Pepper
1 lb (or more) bulk pork sausage
2 ts Baking powder
Salt
Grate peeled potatoes on fine side of grater or fine shredder of food
processor. Thoroughly mix in pork sausage with potatoes. Add eggs and mix
well. If mixture is watery, add flour as thickener. Mix in baking powder,
salt and pepper. Fry in lightly greased skillet. Cook until brown, turning
only once. Serve with applesauce. This will make 20 or more 3″-4″ thin
pancakes. The pancakes are better when thin.
Liz Yehling
Brevard, North Carolina
6 June 1982
Yields
10 Servings