2 lg. potatoes (about 12 oz. peeled)
1 tbsp. lemon juice
1/4 c. butter, melted
2 tbsp. flour
1/4 c. chopped onion
1 tbsp. sliced scallions
1 lg. egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. baking powder
1 tbsp. oil
1 tbsp. butter (as needed)

Grate potatoes, toss with lemon juice. Let stand 5 minutes. Drain well. Add butter and flour.

In a skillet over medium heat, heat oil. Add potato mixture in heaping tablespoons to skillet, about 3 or 4 at a time. Using fork, flatten each portion into very thin rounds, about 2 1/2 inches. Cook pancakes 3 to 4 minutes on each side, until golden brown. Remove, drain on paper towel.