Babka's Potato Pancakes

ingredients

1
Peel and grate potatoes on the coarse side of a hand grater or in a food processor.
2
Put the grated potatoes into a pasta strainer and squeeze them a few times to release the liquid and let them sit to drain into a bowl or sink.
3
Peel and grate onion(s) using the small side of the grater to puree the onions or use a food processor.
4
Combine all of the ingredients except oil into a stainless steel bowl to prevent discoloration, and mix thoroughly to a fairly loose batter.
5
If the mixture is still wet, add a little more flour.
6
Heat 2 or 3 Tblsp. of oil or bacon fat in a nonstick skillet.
7
Take a palm size of the mixture and form a small pancake and place into the hot skillet and fry until brown, a few minutes on each side.
8
Place completed pancakes on paper towels to drain.
9
Add more oil or fat as necessary and fry pancakes until batter is done.
10
Pancakes can be stored in a covered container for up to a week.