Peel, wash and grate potatoes and place in a bowl of water. Peel, wash and grate onion. Wash and chop parsley. In a large bowl, break eggs and beat them well. Add breadcrumbs, parsley, thyme, salt and pepper powder.
Transfer potatoes and onion into a strainer, press them gently with your hand to squeeze out any excess liquid. Add the potatoes and onion to the egg mixture and mix thoroughly. Melt one tablespoon of the butter in a twelve-inch nonstick pan over moderate heat.
Using a one fourth sized cup, drop the potato mixture into the pan, flattening the pancake with a spatula to form a four inch diameter round. Flip over and cook the other side till both the sides are golden and crisp.
Similarly cook pancakes till all the mixture is used up. Serve hot.