2 lg. Idaho potatoes, peeled
1 egg
2 tbsp. flour
1 sm. yellow onion
1/4 tsp. baking powder
1 tsp. salt

Grate potatoes in cold water. Let stand 20 minutes. Mix egg and flour until smooth, stir in all remaining ingredients except oil. Drain potatoes and stir in batter. Heat oil in large heavy skillet. Drop potato mixture by spoonfuls into oil, flatten with spatula. Cook pancakes 20-25 minutes, turning frequently.