Grate about 8 peeled potatoes and transfer to sieve to drip dry. When drippings have settled, pour off clear liquid and add remaining sediment (starch) to grated potatoes.

To mixture add 2 eggs, 2 heaping Tablespoons flour, 1 Tablespoon grated onion, and 1 teaspoon salt. Add a pinch of freshly ground pepper if desired. Mix into a uniform batter and spoon into hot lard or oil in skillet.

Flatten each pancake gently with spatula, as they should be on the thin side. Fry to a crisp golden brown on both sides and serve immediately.

Some like their potato pancakes sprinkled with a little salt and topped with sour cream. Others prefer them sprinkled with just sugar or sugar and sour cream.