Place egg yolks in a large bowl. Lightly bat yolks.

Add salt and pepper to flour and mix.

Stir in onions and flour mixture in with egg yolks.

Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well.

Whip egg whites until fluffy but not dry and fold into batter.

Melt 1 tablespoon of margarine in a large skillet over medium heat. For each pancake, drop 1 heaping tablespoon of batter into pan. Flatten into thin, 3 inch wide pancakes.

Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown.

Add more margarine to the pan as necessary to complete cooking all the batter.

Serve warm.