This Old World recipe for Kartoffelpfannkiichen comes from Georgia's grandmother, and it is one of the few recipes in this book that does not use the clay pot. It makes the perfect companion for Bavarian Ham cooked in beer or Old Munich Sauerbraten.
Combine all the ingredients except the bacon fat in a bowl. Heat the bacon fat in a frying pan until very hot. Place dollops of pancake batter in hot pan and flatten each until pan is filled with very thin 3-inch pancakes. Cook until the underside is golden brown, then turn to brown other side.