Grate the potatoes and onion. Pile them into a clean kitchen towel and squeeze over the sink to remove excess moisture.

Let the potato liquid sit for a minute. Pour off the water and add the starchy residue back into the bowl with the grated potatoes.

Mix gently. Add egg, flour, salt, and pepper. Adjust with flour or water as needed to achieve the right consistency.

Heat your skillet over medium to medium-high heat and add a thin layer of oil. Test with a tiny bit of batter to ensure it sizzles.

Scoop small mounds of batter onto the skillet, flattening them slightly. Ensure there is space between pancakes to avoid steaming.

Cook for 3 to 4 minutes per side, flipping once. Avoid poking or flipping too early to prevent breaking.

Once cooked, drain on a rack or paper towels and sprinkle with salt while hot for best flavor.