Step 1

Grate the potatoes and onion on the small holes of a box grater or use a food processor for a quicker method. Transfer the mixture to a large bowl. Allow it to sit for a few minutes, then drain any excess liquid by gently pressing the mixture against the side of the bowl with a spoon or your hands.

Step 2

To the drained potato and onion mixture, add the egg, flour, salt, and pepper (remember if you want to serve them with sugar and sour cream, to not add so much salt, and to omit black pepper completely). Stir until well combined. The batter should be cohesive but not too runny; if it feels too wet, you can add a little more flour to adjust the consistency.

Step 3

In a large skillet, heat a generous amount of oil over medium heat. The oil should cover the bottom of the pan and be hot enough that the batter sizzles when it touches the oil.

Step 4

For each pancake, spoon about 1/4 cup of the batter into the skillet. Flatten it slightly with the back of the spoon to form a pancake about 1/4 inch thick. Cook until the edges are crispy and golden brown, about 3-4 minutes per side.

Step 5

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve hot, ideally with a sprinkle of salt or with a sprinkle of white sugar with a dollop sour cream for a classic touch.