Aw, Gopher... for you, because you are a poor American and live probably too far away for driving up here, I will try to put something recipe-like together:
I hope you have a food processor? Anyway, I peel the potatoes, rinse them, cut them to fit in the processor funnel. One BIG onion skinned and cut into quarters, and off we go with the processor, grating everything with the medium coarse disk. I usually have two containers full. Now add salt to taste, and two eggs or three, depends on how much you have. The eggs are suppose to hold the potatoes together. To bind the liquid I add anywhere from 2 - 3 Tbsp. unbleached flour to it. Mix with wooden spoon. Your pan is heated in the meantime, add oil, I use olive oil. When a drop of "dough" sizzles the pan is hot enough. Ladle your dough in and spread thinly apart. I have a heavy iron pan, but any other pan will be good, too. Flip over when it looks like you should. Might add a bit more oil . They are done when golden! I love to eat one right away from the first batch without anything with it. If not salty enough, you can at this point add a little more. Don't make them too big or they'll rip when flipping.
Home-made applesauce goes good with it!!;-)
Good Luck, Gopher! This is as good as I can tell you. I'm sure you are a good cook already and have a feel for it.
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I found a very similar recipe with google:
NOTHING FANCY - OLD FASHIONED POTATO
PANCAKE Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter.
