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Peel the potatoes and the onions. Grate them all the using "medium" holes of the box grater or use a food processor with a grating disc.
Place a strainer over a large bowl. Place the grated potato mass onto a strainer and press - keep the remaining water!
Blend potato/onion mash together with eggs and flour. Add minced garlic (for savoury pancakes only).
Take the bowl with the excess water (drained the potatoes), remove the liquid carefully, leaving the thicker potato starch at the bottom. Add that starch into our potato pancake mass.
Add 1 tablespoon of sour cream, season with a generous salt and black pepper. Mix together well with a spatula.
Fry on both sides (roughly 3-5 minutes each side) until golden.
Optional step: To remove excessive fat, move fried pancakes onto a paper towel before serving.
Serve with sour cream and sprinkle with chopped herbs. For sweet version, sprinkle with icing sugar.