• 1/4 cup flour
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped onion
• 3 tablespoons chopped parsley
• 2 1/2 pounds russet potatoes, peeled and grated
• 1/4 cup heavy cream
• Vegetable oil, for frying

Whisk together the flour and eggs.  Stir in salt, pepper, onion and parsley.  Squeeze the grated potatoes in a dish towel to remove as much moisture as possible.  Stir into the flour mixture and add the cream.  Heat the oil in a heavy skillet until very hot and ladle in enough batter for each pancake so they will be approximately 3” in diameter.  Cook 2-3 minutes on each side…until golden brown.  Drain on paper towels.  Place on a baking sheet and keep warm in the oven until serving time.  Makes about 1 dozen.