Sift dry ingredients into bowl.
Beat eggs well, add to dry ingredients with chopped onion and parsley; blend well.
Wash, peel, and grate potatoes.
Place in cloth and squeeze out excess liquid, add potatoes to egg mixture.
Beat thoroughly with wooden spoon.
Heat butter in frying pan.
Spoon about 2 tablespoons batter into pan, flatten slightly with spoon.
Cook over medium heat until golden brown and crisp on one side.
Turn carefully, brown other side.
Drain on absorbent paper.
Add more butter to pan for remainder of pancakes, if necessary.