4    Potatoes - peeled

      1 sm Onion

      2    Eggs

    1/3 c  Flour

      1 ts Baking powder

      1 ts Salt

      1 pn Lemon pepper

  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.