1 tbsp. freshly squeezed lemon juice
1/4 c. butter, 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. freshly ground black pepper
1/4 tsp. baking powder
1 tbsp. veg. oil, or as needed
1 tbsp. 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 tablespoon 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 portion into very thin round about 2-1/2 inches 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 degree oven. Repeat procedure until remaining potato mixture is used up, adding more oil and butter to skillet as needed. Serve immediately, accompanied by country breakfast sausage and chunky applesauce.

Makes about 16 pancakes.