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1
Using the coarse grating blade of a food processor, or the coarse side of a box grater set over a large plate, grate the potatoes.
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2
Using a metal blade attachment of the food processor, puree the grated potatoes until smooth.
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3
Remove the potatoes from the food processor and place them in a bowl of cold water.
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4
Let them sit for 15 minutes to remove the starch.
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5
This prevents them from turning brown.
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6
Transfer the potatoes to a fine sieve and drain very well.
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7
Using your hands, squeeze out as much liquid from the potatoes as possible.
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8
Return the potatoes to the bowl of the food processor and add the onions, flour, baking powder, salt, and eggs.
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9
Puree the mixture for 1 minute, or until smooth.
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10
Scrape the batter into a mixing bowl so that it will be easier to scoop out to make the pancakes.
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11
Preheat the oven to 200F.
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12
Pour the canola oil into a large cast-iron skillet to a depth of about 1/2 inch.
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13
Heat the oil over medium heat.
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14
When the temperature of the oil reaches 350F on a food thermometer, form pancakes, using about 2 tablespoons of batter for each pancake and leaving about 1/2 inch between them as you place them in the skillet.
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15
Allow the pancakes to set and become golden brown on the bottom before turning them with a metal spatula.
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16
Turn the pancakes a few times, so theyll get progressively more golden with each turn.
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17
Press down when you turn them.
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18
Cook for a total of 15 minutes.
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19
Remove the pancakes from the skillet and drain well on paper towels.
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20
To keep the cooked pancakes warm while you finish making the batch, put them on a paper towellined baking sheet, cover them with another layer of paper towels, and hold them in the oven.
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21
Blot the potatoes with paper towels again before serving.
