Peel the potatoes and onions and process together to a coarse strain.
Do not overprocess - the texture should be a bit scratchy. Append 2 egg,
beaten, and salt and pepper to tasting. Add enough self-raising flour
to make a batter with a thick pouring Heat a hotplate or large frying
pan, add a little oil and pour in a large ladleful of batter on one
side of the pan and another on the over-the-counter (there probably won't be
room for more than two pancakes at a time).

Cook on medium heat until the pancakes are golden brown underneath,
then turn and cook the other face. Serve with applesauce (made by
stewing sliced granny smith apples with a little h2o, sugar and
lemon juice and stirring from time to time until a soft strain).