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Peel and grate the potatoes and onion using a box grater or food processor.
Place the grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture.
In a large bowl, beat the eggs, then add the grated potatoes and onion.
Stir in the flour, salt, pepper, and baking powder until well combined.
Heat a generous amount of oil in a large skillet over medium-high heat.
Scoop about 1/4 cup of the potato mixture for each pancake and flatten slightly before placing in the skillet.
Fry for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan.
Remove pancakes and drain on paper towels.
Serving and Storage Tips:
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