Preparation time: 15 minutes to prepare batter; 10 to 12 minutes to fry each batch
Yield: 10 to 12 4-inch pancakes
Preheat oven to 325°F. Have ready an 8-inch-square glass baking pan. Put in the pan:
2 large potatoes (about 1 1/2 pounds)
1 medium-sized onion
1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
Black pepper and cayenne to taste (optional)
Oil for frying
Sour cream and applesauce (traditional toppings)
Heat a medium-sized saucepan of water to a boil.
In the meantime, scrub or peel the potatoes, and grate them. (Easiest with a food processor. Don't clean it yet, because you can also use it for the onion.)
Lower the heat under the water to a simmer, and drop in the grated potatoes. Parboil for 3 minutes, than drain in a colander over a sink and rinse with cold water. Drain thoroughly and transfer to a bowl.
Grate the onion, and add it to the potatoes, along with the eggs, flour, salt, and optional pepper(s).
Heat about 1/2 inch of oil in a skillet over medium heat. When it is hot enough to sizzle a bread crumb on contact, spoon in the batter, pressing down to form thin pancakes. Keeping the heat medium-high, fry on both sides until uniformly crisp and brown. It will take more than one shift to get all the pancakes cooked. Drain the finished ones on paper towels (don't stack them! Single layer only!) and, if desired, keep them warm in a 200¡F oven.