Potato Flour Pancakes

• 8 eggs
• Potato flour to add in small amounts ca. 1/2 cup
• Salt
• Melted ghee (clarified butter) or butter

1. Beat the eggs in a fairly large bowl. Add pinch salt. Put about 1/2 up ghee or butter to melt in skillet.
2. Still beating, slowly add the potato flour until the mixture is desired thickness.
3. Pour melted ghee or butter into a mug to cool so that the pan still has a thin coating.
4. Cook pancakes on medium heat.
5. When bubbles form on top, flip with a spatula.

We developed this recipe as a switch out from eggs in the morning. It's still a lot of eggs, but the potato flour allows us to have traditional pancakes. Using less potato flour yields a more crepe-like pancake. Using more will make a more dense, fluffy pancake. We serve with maple syrup. Serves about 4 people.