PENNSYLVANIA-DUTCH POTATO PANCAKES

Pennsylvania-Dutch Potato Pancakes image

Yield 16 pancakes

Number Of Ingredients 12

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2 medium-size potatoes (about 12 ounces), peeled
1 tablespoon lemon juice
1/4 cup butter or margarine, melted
2 tablespoons all-purpose flour
1 tablespoon thinly sliced scallion
1/4 cup finely chopped onion
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 tablespoon butter or margarine

Steps:

Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add 1/4 cup melted butter, flour, onion, scallions, egg, salt, pep per, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat oil and remaining butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches thick. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.

Nutrition Facts : Nutritional Facts Serves