3 medium potatoes about 1 lb.
1/4 cup milk
2 tablespoons all purpose flour
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs beaten
2 tablespoons margarine or butter
Peel and shred potatoes on a grater or food processor, shred enough to measure 2 cups. Rinse well, drain and pat dry. Mix potatoes and remaining ingredients except margarine. Heat margarine in 10-inch skillet until melted. Spread potato mixture evenly in skillet. Cook over medium heat about 5 minutes or until bottom is brown. Place large plate over skillet and invert pancake onto plate. Slide pancake back into skillet. Cook about 5 minutes longer or until brown. Cut into wedges. 4 servings; 195 calories per serving.