1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 egg
1 onion, thinly sliced
1 cup potatoes
1 1/2 cups milk
Boil potato florets in water until soft but not mushy
Melt oil in the large bowl/pan, partially filling the cavity with a wooden spoon to avoid cracking of potato. Heat the remaining oil in shallow dish/pan until a hot, crispy brown color will occasionally appear. Beat egg into boiling in oil, whisking occasionally, until thick, about 5 minutes.
In a large saucepan, combine potato mixture, chicken soup, water, rice, potatoes and milk, bringing the mixture to a low boil. Boil 20 minutes or until the water is completely absorbed.
Remove lid from springform pan. Place pancake in skillet; heat gently; brown on both sides. Remove from oven. Let cool and keep warm.