Potato Pancakes-Kathy

8 large russet potatoes

1 teaspoon baking powder

1 tablespoon salt

2 eggs

1 cup flour

1 medium onion, minced

Solid vegetable shortening, melted 1/4 inch deep in skillet

Peel potatoes and place in ice water, lemon juice optional. Grate potatoes. Take 6 1/2 cups potatoes and put in colander. Squeeze or press firmly to remove liquid. Place in bowl and add baking powder, salt, eggs, flour and onion. Mix to make a batter. Melt shortening in 12 inch skillet. Drop batter by rounded tablespoons into hot shortening, and form into pancakes about 3 inches in diameter. Fry about 3 to 4 minutes per side, until edges are brown. Makes about 24 (3 inch) pancakes.