Best Potato Pancakes

Recipe can be easily doubled, or even tripled, but must be made at the last minute.


2  med  all purpose potatoes, peeled
1  Tbs  lemon juice
1/4  cup  butter
2  Tbs  flour
1/4  cup  finely chopped onion
1  Tbs  thinly sliced scallions
1  large  egg, beaten
1/2  tsp  salt
1/4  tsp  pepper
1/4  tsp  baking powder
1  Tbs  vegetable oil
1  Tbs  butter, melted

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.

Combine the oil and melted butter. Heat a griddle over medium-high heat. Coat with oil/butter mixture.  Place approximately ¼ cup of potato mixture per pancake to skillet. Using tines of fork, flatten each into a 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° oven. Repeat procedure until remaining potato mixture is used up, adding more oil and butter to skillet as needed.

Serve with chunky applesauce. Sour cream is optional, but many people like it as a topper. But applesauce is a must.

Note: 
You can use all green onions (scallions) if you want to, increasing the amount to 5 Tbs, and then omitting the chopped onions.