Wash and peel the potatoes and onion. Grate the potatoes using a four-sided grater and do the same for the onion. If the grated potatoes are too watery, drain off the excess liquid.

In a bowl, add a pinch of salt, a pinch of pepper if using, flour, and egg to the grated potatoes and onion. Mix everything together until well combined, ensuring an even distribution of ingredients.

Heat two tablespoons of oil in a pan over medium heat. Make sure the oil is warm enough to create a nice sizzle when the batter is added.

Add two tablespoons of batter per pancake to the pan, making sure they are not too thick. Cook until both sides are golden brown, about 3-4 minutes per side, flipping carefully.

Once cooked, remove the pancakes from the pan and place them on paper towels to absorb excess oil. Keep them warm in the oven if necessary and serve immediately with apple sauce for a sweet flavor or sour cream, yogurt, or quark for a savory option.