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1
The day before you plan to make the pancakes, prepare the applesauce and refrigerate.
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2
Grate the potatoes and onions together in a food processor using a medium grating disk (you will have about 6 cups), then transfer to a colander, lightly press out any excess liquid, and let the mixture drain in the sink or over a bowl for about 30 minutes.
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3
Spread the grated mixture out on a clean dish towel and roll up, jelly-roll style, squeezing out as much liquid as possible.
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4
Preheat the oven to 200F to keep the pancakes warm while cooking the rest.
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5
In a large bowl, whisk the eggs until well beaten and frothy.
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6
Add the flour, baking powder, salt, pepper, and sugar and whisk until smooth.
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7
Stir in the potato-onion mixture just until distributed; do not overmix or your pancakes may be tough.
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8
Warm about 1/4 inch of oil in a large skillet over medium heat.
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9
For each 4-inch cake, scoop out about 1/4 cup of batter, drop it into the skillet, and spread the batter out with the bottom of the ladle or with a pancake spatula or fork.
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10
Space the pancakes 1 inch apart in the skillet.
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11
Fry the cakes just until light golden brown (no darker!)
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12
on the first side, 3 to 4 minutes, then turn the cakes over and cook the other side for 3 to 4 minutes.
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13
Keep pressing them out with the spatula as they cook.
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14
The pancakes should be light golden brown and crispy on the outside, soft but cooked and done on the inside.
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15
Transfer the fried pancakes to a wire rack set on a baking sheet in the warm oven while cooking the rest of the cakes.
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16
Add a little more oil to the skillet as needed.
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17
Serve with cold applesauce and sour cream.
