Categories: Pancakes, Jewish, Breakfast 
      Yield: 2 servings 
  
      4    Potatoes - peeled                   1 ts Baking powder 
      1 sm Onion                               1 ts Salt 
      2    Eggs                                1 pn Lemon pepper 
    1/3 c  Flour                           
  
  or pepper oil - for frying 
   
  Grate potatoes either using the largest holes on a four-sided hand grater, 
  or the grater attachment on a food processor.  Place potatoes in a colander 
  and rinse under cold water to remove the starch.  Be sure to allow potatoes 
  to drain well.  Grate onion, removing any excess moisture by placing in 
  colander and pressing with the back of a wooden spoon. Combine potato and 
  onion.  Beat eggs into mixture; stir in flour, baking powder, salt and 
  pepper.  If using a food processor, combine ingredients using plastic knife 
  attachment so potatoes remain in grated pieces. Heat 1/8" of oil in a large 
  skillet.  For each pancake, drop about 2 tablespoons of batter into the oil 
  and flatten with the back of a wooden spoon; the flatter the pancake, the 
  crisper it will be. Brown well on both sides. Drain well on paper towels. 
  Keep the cooked pancakes warm in a 100 F oven. Serve with Pink Cinnamon 
  Applesauce (see recipe) and/or sour cream. Makes about 2 dozen regular size 
  or 5 dozen miniatures.  Pancakes may be made ahead of time and refrigerated 
  between layers of waxed paper when cooled. To reheat, place in a single 
  layer on an ungreased cookie sheet. Bake uncovered at 450 F for 5 minutes, 
  or until crisp and hot.