Peel the potatoes and grate them into medium-sized slices. Put the grated potatoes into a clean kitchen towel and wring out any kind of fluid. This helps to make the pancakes cripsy.

Peel and grate the onions the same way and mix them with the wringed out potatoes. Add the flour and the salt and mix well. 

Heat oil in a large skillet over medium heat. In batches, add 2 tablespoons of the potatoes into the skillet and form them to a pancake. Press to flatten. Cook for about 4 minutes (until the sides turn golden), then flip over and cook for another 4 minutes. Stack the finished pancakes on a covered plate or inside an oven to keep them warm.

Sweet version: Sprinkle with cinammon and sugar on top and serve with apple sauce. 

Savoury version: Add pepper and salt to taste. Can be served with salad or as a side to, for instance, chicken.