1. Start by peeling and grating the potatoes and onion. I like to use the coarse side of the grater for the potatoes and the fine side for the onion to blend flavors evenly.
2. Place the grated potatoes and onion into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for that crisp final texture—Mama Lou always said, “No soggy pancake, Sofia!”
3. Transfer the dried potato and onion mixture to a large bowl. Add in the eggs, flour, salt, pepper, and garlic powder, then mix gently until combined but not overworked.
4. Heat about 2 tablespoons of oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
5. Using a 1/4 cup measuring cup, scoop the potato mixture into the hot oil and flatten gently with the back of a spatula into a round pancake about 3-4 inches wide.
6. Cook for 3-4 minutes on the first side without moving them to develop a golden crust. Then flip carefully and cook another 3 minutes until both sides are crisp and golden brown.
7. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil as needed.
8. Serve immediately while warm and crispy. Trust me, the first bite is worth the wait every time!

One of my fondest memories is helping Mama Lou flip the pancakes. She would hum softly and tell stories about her childhood, and the kitchen would fill with laughter and the smell of those golden cakes. I’ve carried that same joy into my own kitchen, and now I share it with you.