Ingredients:
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Directions:
Fill medium-sized bowl half full with cold water.
Peel potatoes, dropping each one into bowl of cold water as you finish peeling it.
Using a food processor fitted with a grating disk, grate potatoes. Return grated potatoes to medium-sized bowls, add enough cold water to cover, and set aside.
Combine eggs, milk, scallions, flour, salt and pepper to taste in a large non-aluminum bowl and whisk until blended.
Drain potatoes in colander and wring dry in kitchen towel. Add potatoes to egg mixture and stir to combine.
Heat 1 tablespoon oil in a large cast-iron skillet or on griddle over medium-high heat until oil is hot but not smoking. Drop as many scant quarter-cupfuls of batter as will fit comfortably in skillet or on griddle and cook pancakes about 2 minutes per side, or until golden.
Using a metal spatula, transfer pancakes to a heatproof platter, cover loosely with foil, and keep warm on stove top until ready to serve.
Stir remaining batter to recombine and repeat process, adding more oil if necessary.
If desired, warm pancakes in 200-degree oven for 5 minutes before serving. |
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