Potato Pancakes

2 eggs

2 tablespoons butter or margarine

2 tablespoons flour

2 tablespoons skim milk

3/4 teaspoon salt

1/8 teaspoon pepper

1/4 small onion, cut in fourths

5 potatoes peeled and cut in large chunks

2 teaspoons rosemary, crushed

Mix eggs, milk, butter or margarine, flour, rosemary, salt, pepper, onion and 1 cup potatoes in blender until smooth.  Add remaining potatoes a little at a time and blend until smooth.  Pour 1/4 to 1/3 cup batter onto hot well-greased griddle or frying pan and spread into a 4 inch pancake.  Brown on first side; turn and brown on second side.  Serve with sugar or syrup.  Makes 10 pancakes.