- 1 medium onion peeled
- 4 large potatoes peeled
- 2 large eggs
- 2 Tablespoons all-purpose flour
- salt and pepper to taste
- 6 Tablespoons vegetable oil divided
- 6 Tablespoons unsalted butter divided
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four (2 inch) pancakes.
Keep pancakes warm on baking sheets in oven 200 degrees F, while making remaining pancakes.