1-First, peel and grate the 1 1/2 lbs of potatoes using a star grater into a large bowl until they reach an applesauce-like consistency. Skim off about 1 tablespoon of excess potato water that rises to the top and remember to use safety gloves if grating by hand. Then, grate the medium onion into the same bowl, reserving 1 tablespoon for the meat filling to keep the potatoes from browning.

2-Mixing the Batter: Next, stir in the 1 large egg, 3 tablespoons of all-purpose flour, 1 tablespoon of sour cream, 1 teaspoon of salt, and 1/8 teaspoon of black pepper into the potato mixture. In a separate bowl, combine the 1/2 lb of ground pork with the reserved 1 tablespoon of grated onion, 1/4 teaspoon of salt, and a pinch of black pepper. Shape this into 16 thin patties and set them aside.

3-Cooking the Pancakes: Heat a large non-stick skillet over medium heat and add 2 to 3 tablespoons of cooking oil. Once hot, add 1 tablespoon of potato batter, flatten it, place a meat patty on top, and cover with another tablespoon of batter. Cook until golden brown on one side, about 4 minutes, then flip and cook the other side for another 4 minutes until fully done. Repeat with the remaining batter, adding more oil as needed, and drain on paper towels afterward.

4-Peel and grate potatoes; squeeze out excess moisture for crispy results.

5-Cook ground meat mixture in the reserved onion for added flavor.

6-Mix all ingredients thoroughly to create a uniform batter.

7-Heat oil and form pancakes in the skillet.

8-Cook each side until golden, about 3-4 minutes per side.

9-Drain and serve warm with sour cream.