From Raymond Orsolini, Villa Park
Makes 24 pancakes (6 servings)
1 cup peeled and grated potatoes
2 teaspoons lemon juice
1 cup all-purpose flour, sifted
1 cup mashed potatoes
1 teaspoon salt
2 teaspoons baking powder
1 large egg
1 cup buttermilk
1/4 cup (1/2 stick) butter, melted
1. Combine grated potatoes and lemon juice in a small bowl, stirring to coat. Place mixture on several layers of paper towels and squeeze to remove as much liquid as possible.
2. In a medium mixing bowl, combine flour and mashed potatoes, mixing well. Stir in grated potatoes, salt and baking powder. Add egg and buttermilk, beating well to form a thick batter.
3. Heat a heavy skillet over medium heat. Add 1 tablespoon of melted butter to coat the pan, then lower the heat to medium-low. Drop batter by tablespoonfuls into the hot skillet. Cover and cook pancakes until browned, about 4 minutes per side. Remove pancakes to a heat-safe plate and keep in a warm oven. Repeat, using 1 tablespoon melted butter to coat pan between batches.
4. Serve hot with butter.