Begin by washing, peeling, and grating 1 pound of starchy potatoes, such as Russets or Yukon Gold. Next, grate 1 small onion. Set these aside.

Place the grated potatoes and onion in a clean kitchen towel and twist tightly to squeeze out any excess moisture.

In a large mixing bowl, combine the drained grated potatoes and onion with salt, optional pepper, 2 tablespoons of flour, and 1 egg. Stir until just mixed.

Heat 2 tablespoons of oil in a frying pan over medium-high heat until shimmering, about 3-4 minutes.

Drop about 2 tablespoons of batter for each pancake into the hot oil, forming flat rounds about ½ inch thick.

Cook the pancakes for 3-4 minutes on one side until golden brown, then flip and fry for another 3-4 minutes.

Serve freshly made pancakes hot from the pan, pairing them with sweet apple sauce or savory sour cream.