German Potato Pancakes

As taught to me by my father, Harry Hulyk Andruschak

The amount of potatoes you use would, of course, depend on how many pancakes you plan to make for how many people. For my family of five I use about six pounds of potatoes.

Peel and grate the potatoes into a bowl using a circular motion on the grater, pressing down with considerable force (six-eight pounds.)

Do not grate knuckles, fingertips, etc..

I use about a pound of onions. Slice off the top, peel off the dried outside layer, use the flip side of the grater with a vertical motion, twisting the onion about 20 degrees each stroke.

Add three or four eggs, about a half teaspoon of salt (or to taste) and a liberal dusting of black pepper. Add enough Bisquick (a half cup to a cup) to bring the consistency to where two tablespoons of batter will spread to about 3 inches diameter. Mix well -- you do not want lumps of Bisquick.

In an 11" square pancake pan drop a teaspoon of margarine, spread it about. Allow to heat up before starting to cook. Drop two tablespoons of batter four times, spread each to about 3 inches diameter. cook to a medium brown, flip, cook to a mottled brown, stack on a plate. Drop a half teaspoon of margarine and four more pancakes. Repeat until done.