• 450 g/1 lb potatoes
• 1 onion
• 2 eggs
• 50 g/2 oz plain flour
• 1 level teaspoon salt
• freshly milled pepper
• 2–3 tablespoons oil for frying

Peel the potatoes and onion, then grate both through the coarse side of a grater into a mixing basin. Add the eggs, flour, salt and pepper and using a wooden spoon mix the ingredients thoroughly.

Heat the oil in a frying pan and add the potato mixture in tablespoonfuls. Fry only three or four pancakes at a time and as the mixture is spooned in flatten them slightly. Fry over moderate heat until brown on the underside – about 5 minutes – then turn and brown on the second side. When cooked lift the pancakes from the pan and drain on absorbent paper. Add more oil as necessary and fry the remainder of the mixture.

Serve the pancakes hot as soon as they are made. This mixture makes about twelve and allows three per person.