Potato Pancakes

1 pkg. instant potatoes
3 tbsp flour
3 eggs, well beaten
1 1/2 tsp salt
3 tbsp butter, melted
1/2 cup milk (more if needed)
1 tbsp grated onion
4 tbsp oil for frying
Sour cream, optional

In a med. size bowl combine everything but oil.  Heat oil in a heavy frying pan. Drop heaping tablespoons of potato mixture into hot oil. Fry until golden brown on both sides. Serve warm with sour cream.

Comment:  This is a revised recipe from one that was featured in the Montreal Gazette on January 31, 1939.  It originally called for 6 med. potatoes, grated.  I changed it to the pkg. of instant potatoes.  I also increased the flour from 2 to 3 Tbsp.  Due to the potatoes being dry I increased the milk from 2 Tbsp. to 1/2 cup.  And I added 1 egg.  The mixture needs to be the consistency of pancake mix so more milk may be needed depending on how the instant potatoes absorbs it.  You can change the flavor of these by using flavored potatoes such as Ranch, cheese, etc.  These turned out so good.  The sour cream made them even better.  You could also add salsa along with the sour cream or even apple sauce.

Comments from Food Tester Carol:  I've had too many potato pancakes in my life that were either too heavy or too bland and whenever I make them, they fell apart so I cut them out of my life for years.  But one day, Martha brought over some crispy edged, perfect looking potato pancakes and said "I've been experimenting."  I tried them and I think her brilliance shows in this "experiment!"  These pancakes have a hint of cheese and onion and have a flavor that you want more of.  They are light too.