As someone who has regularly combined grated potatoes, grated onion, eggs, flour and salt to make potato pancakes for the last 30 years, I have to wonder at the notion that I need a brave soul to do this. It's as easy as any other pancake enterprise, with one important difference: the first potato pancake is usually as good and as well-formed as the last.

The important question is what do you eat with them?

I do not come from a Jewish tradition. My mom mixed instant French onion dip in cottage cheese. That's extraordinary, but it helps to live in Pennsylvania and near a Giant Eagle supermarket. I can't find that instant dip out here. Thus my making of potato pancakes 30 years and being disappointed every time, most recently about three weeks ago.

Can you please fix these mistake:

"...Marc Drucker, a reformed Jew..."

No, he is not a reformed Jew! I'm not even sure what that means? I assume you were trying to say that his practices are aligned with those of the Reform Judaism. For a more complete explanation see, for example, Web Link

Joe - try dry onion soup mix instead. Lipton's is easily available. You might be able to find Knorr brand at CostPlus/World Market or other stores that carry international brands. We used to mix it with sour cream as a dip.

Thanks, Sally.