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Rated 4 out of 5
Pennsylvania Dutch Potato Pancakes
2 med. potatoes, peeled
1 tbsp. lemon juice
1/4 c. butter or margarine, melted
2 tbsp. all-purpose flour
1/4 c. finely chopped onion
1 tbsp. thinly sliced scallions
1 lg. egg, beaten
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. vegetable oil, or as needed
1 tbsp. butter or margarine, or as needed
1/4 tsp. baking powder
Instructions
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. Mix well. Heat 1 tablespoon each of oil and butter over medium-high heat. Add potato mixture in heaping tablespoonfuls to skillet; using tines of fork flatten each portion into a thin round. Cook 3-4 minutes on each side. Yields: about 16 pancakes.
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