Potato Pancakes recipe
Peel and grate the raw potatoes; drain off all water.
Heat the cooking fat in a medium frying pan.
Drop in the potato mixture, about 1½ tablespoon makes a nice pancake.
Spread the mixture thin to make larger pancakes, makes them lighter and tastier.
Fry until golden brown; turn them over and repeat.
Serve with applesauce or sour cream.
Pancakes can be frozen between sheets of foil and reheated, in the foil, in a 450 degree oven until hot and crisp, about 15 minutes.