To begin, peel the potatoes and onion. Grate both using the fine side of a box grater. Place the grated mixture into a clean tea towel and firmly wring out the liquid. Removing excess moisture is key to crisp results.

Transfer the grated and drained potatoes and onion into a large bowl. Crack in the eggs and add the flour, salt and pepper. Stir with a wooden spoon until the mixture is evenly combined. The consistency should be thick enough to hold shape when spooned.

In a heavy bottomed frying pan, heat a generous layer of oil over medium heat. The oil should lightly shimmer but not smoke. This steady heat helps the pancakes cook through without burning the exterior.

Scoop about two tablespoons of the potato mixture into the pan for each pancake. Gently flatten with the back of the spoon to shape them into rounds about 1 centimetre thick. Avoid overcrowding the pan to maintain an even temperature.

Fry each pancake for 3 to 4 minutes per side until golden brown and crisp. Use a fish slice to carefully flip them. If they begin browning too quickly, lower the heat slightly to allow the insides to cook properly.

Transfer the cooked pancakes to a plate lined with kitchen paper to drain excess oil. Keep them warm in a low oven while finishing the remaining batches.

Stir the batter gently between batches, as liquid may settle at the bottom. If the mixture becomes too watery, add an extra spoonful of flour and stir again to thicken slightly.

Repeat the frying process, topping up the oil if needed. Each batch should remain consistent in colour and texture. A well maintained oil level helps achieve even browning.

Once all pancakes are cooked and kept warm, remove them from the oven and prepare to serve. Pair with a generous dollop of sour cream or a spoonful of lingonberry jam for a traditional Latvian finish.

Serve the pancakes hot, arranged in a shallow dish or rustic board. Garnish with fresh dill or chopped chives if desired. For added contrast, offer a small side of lightly pickled vegetables or cucumber salad.