Potato Pancakes

Steps

1. Peel and chop the potatoes.
2. Dice the onion into small pieces.
3. Place the chopped potatoes and diced onion into a food processor or grate them on a grater if you don't have a food processor, processing until smooth (about 30 seconds).
4. Transfer the potato and onion mixture to a fine mesh strainer placed over a bowl.
5. Let the mixture sit in the strainer for five minutes to allow moisture to drain while keeping the starch.
6. Pour off all the liquid/moisture from the bottom of the strainer, retaining only the thick potato-onion mash (starch).
7. To the retained potato and onion mash, add 1 tablespoon of flour, 1 egg, 1/2 teaspoon of salt, and pepper to taste.
8. Mix all ingredients until a nice thick batter forms.
9. Preheat your pan over medium heat. If using canola oil, spread about half a teaspoon in the pan (or more if needed) to cover as much of the surface as possible.
10. If unsure if the pan is hot enough, sprinkle a little water on it; wait for the sizzle.
11. Take about 1/4 cup of batter and place it onto the heated pan, flattening it down slightly with a spoon.
12. Cook the pancakes for approximately three minutes per side until golden brown.
13. Flip the cooked pancakes over to finish cooking for another three minutes on the second side.
14. Remove the finished potato pancakes from the pan and drain them on a paper towel.