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 tbsp. 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 300°F [150°C] oven. Repeat procedure until
remaining potato mixture is used up, adding more oil and butter to skillet as needed.
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