Latkes (Potato Pancakes)(Makes 12 Pancakes; Breakfast-Brunch)

In medium bowl, combine eggs, flour, onion and pepper; set aside. Pat shredded potatoes with paper towel. Stir into egg mix. In skillet over medium-high heat, melt 1 1/2 tablespoons margarine. For each pancake, spoon 1/3 cup potato mixture into skillet, spreading to 4-inch circle. Cook 5 to 6 minutes, turning over once to brown both sides. Remove and keep warm. Repeat to make a total of 12 pancakes, using remaining margarine as needed. Garnish as desired (raspberry sauce swirl is nice or serve in circle topped with applesauce or dab applesauce on top or serve with applesauce in small bowl in center of pancakes).