4 large potatoes (about 3 lbs)
2 eggs, lightly beaten
½ cup flour
½ cup finely diced onion
1 tsp salt
⅛ tsp pepper
Oil for frying
Maple syrup or applesauce
Peel and shed potatoes. Place in bowl of cold water. Line a colander with cheesecloth or paper towels (can use a thin flour sack dish towel). Drain potatoes and put into colander. Squeeze out as much moisture as possible. In a large bowl, combine potatoes, eggs, flour, onion, salt and pepper.
In an electric skillet, heat ¼" of oil over medium heat. Drop batter by ¼ cupfuls into oil, about 3" apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. Keep prepared pancakes warm in a low heat oven until serving.
Top with maple syrup or applesauce.
Makes about 16 pancakes.