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1
Put potatoes into a cheesecloth and press to remove fluid. Collect fluid in a bowl and wait until starch has settled - about 5 minutes. Carefully remove fluid, leaving starch on bottom of bowl.
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2
Fill in potatoes, onions, salt and pepper (optional). Mix thoroughly.
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3
Combine flour, cream/half and half and eggs in a bowl. Beat until a soft dough has developed. Add an egg if dough is too thick or flour if dough is too thin.
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4
Pour dough over potato-mixture and mix.
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5
In a cast iron pan heat 2 tablespoons of oil on medium to high heat.
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6
Pour in a quarter of the potato-mix, about half an inch thick.
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7
Cook for about 5 minutes, then take out, pour another 2 tablespoons of oil into the pan, turn the pancake and cook other side accordingly. The pancake shouldn't stick before turning and a nice brown crust should have developed. NOTE: The time between developing a nice brown crust and a black stinking mess can be VERY short!
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8
Cut pancake in quarters and serve on plates.
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9
Recommended accompaniments are: 1. apple-sauce or -butter 2. smoked salmon or any other smoked fish 3. any other ingredient (chorizo crumbles and chillies, sliced apple with honey cured ham, cooked peaches with sauce, ... etc.)
