Stephen Ceideburg
      6    Pontiac potatoes
      2    Onions
      2    Eggs
           Self-raising flour
           Salt and pepper
  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 won't 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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