POTATO PANCAKES

• 2 medium-size all purpose potatoes, about 12 ounces, peeled
• 1 tbls lemon juice
• 1/4 cup butter melted
• 2 tbls. all-purpose flour
• 1/4 cup finely chopped onion
• 1 tbls. thinly sliced scallions
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp baking powder
• 1 tbls vegetable oil, or as needed
• 1 tbls butter or as needed

Using coarsest side of hand grater, grate potatoes into large bowl. Toss with lemon juice to coat thoroughly; let stand 5 minutes. Drain well. Add melted butter, flour, onion, scallions, egg, salt, pepper and baking powder to potatoes; stir to mix well.

In 8 inch skillet over medium-high heat, heat 1 tbls. each oil and butter. Working in batches of 3 to 4 pancakes, add potato mixture in heaping tablespoonfuls to skillet; using tines of fork, flatten each into very thin round about 2 1/2" in diameter.

Cook pancakes 3 to 4 minutes on each side until golden brown and cooked through. Remove to paper towels to drain; keep warm in 300oF. oven. Repeat procedure until remaining potato mixture is used up, adding more oil and butter to skillet as needed

Comments by Lady Di: Excellent - May 18, 2000