Potato-Yam Pancakes - onion

Method

• Quarter onion.
• Dice potatoes.
• In a food processor fitted with a metal blade, puree onion and eggs together until smooth and fluffy.
• Add both potatoes and pulse until the mixture is finely chopped but still retains some texture.
• Add the salt, pepper and flour, and quickly process to combine. Do not over-process.
• Pour batter into a medium bowl.
• Cover bowl with plastic wrap and let the batter sit for 15 minutes.
• In a large nonstick skillet, heat 1/2 inch of oil over medium-high heat.
• Pour 1 tablespoon batter into the skillet to test the oil.
• If it is hot enough, the pancake will begin to sizzle and brown.
• Spoon batter into skillet, about 1 tablespoon per pancake, leaving a little room between each one.
• Flatten them with the back of a spoon and use the spatula to round the sides, if necessary.
• Fry pancakes for 2 to 3 minutes, or until they are golden brown on the bottom.
• Turn them and brown the other side, about 2 more minutes.
• Transfer the pancakes to a baking sheet lined with 2 layers of paper towels.
• To serve now, place the pancakes on a platter and serve immediately.
• If making ahead, keep warm in a preheated 200-degree oven for up to 30 minutes.