Credit to the customers of Heinemann’s who requested this recipe from the Milwaukee Journal Sentinel at https://archive.jsonline.com/features/food/38473914.html?ref=tfrecipes

Ingredients:

2 eggs

Juice of ½ lemon

1 t. salt or to taste

Dash of pepper

2 t. baking powder

¼ c. peanut oil

1 c. water

1 c. flour

½ c. chopped onion

½ of a 30-oz. bag of frozen hash-browned potatoes, thawed

Directions:

Mix eggs, lemon juice, salt, pepper, baking powder, oil, water, flour and onions. Whip until batter is creamy and not lumpy. Add hash browns and blend with large spoon. Keep batter refrigerated until use.

To prepare, heat nonstick pan or griddle over medium-high heat. Add spoonfuls of potato pancake mixture and fry on both sides until browned and crispy, about 3 min. per side.

10-12 4″ pancakes