Pennsylvania-Dutch Potato Pancakes

Serves: 5
Total Calories: 178
Yield: 16 pancakes


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


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.

Nutritional Facts:

Serves: 5
Total Calories: 178
Calories from Fat: 129

This Pennsylvania-Dutch Potato Pancakes recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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