Potato Pancakes

Steps

1. Peel the three large russet potatoes and cut them into quarters.
2. Place the peeled potatoes in water to prevent browning.
3. Cut one large onion into quarters.
4. Process both the potatoes and onions using a food processor (or box grater/blender) until they are almost pureed.
5. Pour the potato-onion mixture into a large mixing bowl.
6. Add the chicken broth to the mixture and mix well, adding it in stages.
7. Stir in two tablespoons of all-purpose flour. Add more as needed until the batter reaches a manageable consistency.
8. Season with about 1/2 teaspoon of salt and freshly ground black pepper.
9. Heat a large frying pan over medium-high heat and coat the bottom with oil.
10. Spoon small amounts of the potato mixture into the hot pan, ensuring they do not touch. Smooth them out with the back of a spoon.
11. Cook for three to four minutes until golden brown on one side.
12. Flip the pancakes and cook for another three to four minutes until fully cooked through and golden brown.
13. Drain the finished potato pancakes on a wire rack or paper towel.