1. Place the grated potatoes and grated onion in a clean kitchen towel and squeeze out as much liquid as possible. This helps to make the pancakes extra crispy.

2. In a large bowl, combine the grated potatoes and onion with the beaten eggs.

3. Stir in the flour, salt, pepper, and baking powder until well combined.

4. Heat about a 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.

5. Drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes.

6. Fry each pancake for about 3-4 minutes on each side, or until golden brown and crispy.

7. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

8. Serve hot with your favorite toppings or side dishes.

For a cheesy twist, add 1/2 cup of shredded cheddar or Parmesan cheese to the potato mixture. If you have picky eaters, you can sneak in some finely grated zucchini or carrots to add a bit of extra nutrition. If you are watching your carb intake, try making these pancakes with a mix of grated potatoes and cauliflower. For those who love a bit of spice, adding a pinch of cayenne pepper or some finely chopped jalapeños can give the pancakes a delightful kick.