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1
Peel the potatoes and place them in a bowl of cold water.
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2
Grate the potatoes on the medium or largest holes of a box grater and into a clean bowl (or use the shredding tool of a food processor).
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3
Squeeze the lemon juice over the potatoes and mix it in with your hands (to keep the potatoes from browning).
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4
Using your hands, squeeze the liquid from the shredded potatoes into another bowl and reserve.
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5
In a clean bowl, add the eggs, onion, salt and pepper to the dry shredded potato mixture.
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6
Mix in the flour until combined.
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7
Discard the top layer of the reserved potato liquid and save the sludgy starch at the bottom of the bowl.
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8
Add the starch back into the potato mixture and mix in with your hands or a spoon.
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9
In a large saute pan, heat the canola oil to just below the smoking point.
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10
Form eight to 12 2-inch pancakes.
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11
Saute four pancakes at a time, making sure that the oil coats them.
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12
(You can flatten them with your spatula if you prefer a thinner pancake.)
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13
Once a pancake has golden edges and is partially cooked in the middle, it is ready to be turned.
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14
When flipping a pancake, tilt the pan away from you so that the oil doesnt spray and burn you.
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15
Lower the heat so that the pancakes will continue to cook through and wont burn before theyre done cooking, about another 3 to 4 minutes.
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16
When done, remove the pancakes from the pan and place them on a paper-towel-lined plate.
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17
Before cooking the remaining pancakes, remove the excess potato pieces from the pan with a paper towel or spoon.
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18
Serve the pancakes warm or at room temperature with sour cream or applesauce.
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19
If you want to reheat the pancakes, place them on a cookie sheet and warm them in the oven at 350F for up to 10 minutes until they re-crisp, but be careful they dry out easily.
