Oxmoor House JANUARY 1984
Combine first 5 ingredients in a medium mixing bowl; stir well. Combine eggs, milk, potatoes, and shortening; beat well. Stir into dry ingredients.
For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges are slightly dry. Turn and cook until bottom sides are browned. Serve with butter and syrup.
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