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1. Preheat the oven to warming (170).
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2. Peel the potatoes and the onion.
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3. Finely grate the potatoes with a box grater.
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4. Squeeze the moisture out of the potatoes into a bowl with a cheesecloth. Let the potato starch gather at the bottom of the liquid bowl for a few minutes.
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5. Put the potatoes in a mixing bowl. Pour the liquid out of the liquid bowl and scrape the potato starch at the bottom into the bowl with the potatoes.
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6. Chop the onion fine and add to the potatoes. Add eggs and salt and mix well. Add flour as needed to the mixture as a thickener, perhaps 3 tablespoons.
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7. Heat about a third of the oil and drop one spoonful of the potato batter for each pancake into the hot oil, flattening the dough with the spoon. You should be able to cook 2-3 pancakes per batch. The oil should be up the sides of the pancakes. Too little will lead to the pancakes burning and/or sticking to the pan. Add some pepper to the pancakes to taste.
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Cook them until they are golden brown, turning the pancakes over as soon as the edges brown, about 3-4 minutes a side.
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When the pancakes are finished, drain them on paper towel and put them in the oven to keep them warm until you finished cooking the rest of the batter.
