Scrub potatoes and carrots and grate in a bowl along with the grated onion and stir in the flour.
Beat the eggs until fluffy, add the water and blend well, then addd to the grated veggies. The
mixture should be about the consistency of any other pancake batter but will look lumpy because of the
raw veggies.
Heat a large non-stick skillet and coat the bottom very lightly with the oil you are using. Don't
get it too hot. Using a large cooking spoon, drop the pancakes into the hot pan and spread them out with
the back of the spoon. Cook on medium low until light brown, then flip and cook the other side.
(Note:These pancakes will not dimple like regular pancakes, you will need to raise the edge to check
when ready to flip.) The veggies are raw and will need to cook slightly longer than a regular pancake to
be done, but do not over brown them.
Serve Hot with your favorite syrup or apple sauce. Makes 10 to 12 pancakes depending on size you
like.