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1
Quarter onion.
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2
Dice potatoes.
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3
In a food processor fitted with a metal blade, puree onion and eggs together until smooth and fluffy.
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4
Add both potatoes and pulse until the mixture is finely chopped but still retains some texture.
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5
Add the salt, pepper and flour, and quickly process to combine. Do not over-process.
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6
Pour batter into a medium bowl.
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7
Cover bowl with plastic wrap and let the batter sit for 15 minutes.
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8
In a large nonstick skillet, heat 1/2 inch of oil over medium-high heat.
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9
Pour 1 tablespoon batter into the skillet to test the oil.
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10
If it is hot enough, the pancake will begin to sizzle and brown.
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11
Spoon batter into skillet, about 1 tablespoon per pancake, leaving a little room between each one.
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12
Flatten them with the back of a spoon and use the spatula to round the sides, if necessary.
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13
Fry pancakes for 2 to 3 minutes, or until they are golden brown on the bottom.
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14
Turn them and brown the other side, about 2 more minutes.
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15
Transfer the pancakes to a baking sheet lined with 2 layers of paper towels.
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16
To serve now, place the pancakes on a platter and serve immediately.
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17
If making ahead, keep warm in a preheated 200-degree oven for up to 30 minutes.
