2 c. peeled potatoes, coarsely grated (preferably baking variety potatoes)
1/2 c. onion, finely chopped or coarsely grated
1 egg
1/2 c. flour
1 tsp. baking powder
Salt & pepper to taste (White pepper won't leave dark flecks in batter)
Vegetable oil for frying

Squeeze excess liquid from grated potatoes and onions by pressing through a strainer. Mix together well the potatoes, onion and egg. Then gradually mix in the flour and baking powder and season with salt and pepper. Use about 1/4 cup of batter for each pancake and fry in hot oil (use enough!) over a medium to medium-high heat until pancakes are golden on each side (slightly flecked with brown if you like them crisp). Drain on paper towels before placing on platter. Makes about 5 large pancakes.

Sometimes I like to use bread crumbs or matzo meal (or a combination) instead of flour.