By Perre Coleman Magness, The Runaway Spoon
Makes 12 – 16
2 pounds (3 to 4 large) baking potatoes
3 spring onions, white and light green part, chopped
3/4 cup buttermilk
1 large egg
1/3 cup all-purpose flour
1/2 tablespoon kosher salt
4 tablespoons butter
Heat the oven to 200 degrees F. and line a baking sheet with paper towels.
Peel two of the potatoes and cut large pieces. Place the chunks in a large saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat and cook the potatoes uncovered until fork tender, about 10 minutes. Halfway through the cooking time, drop in the chopped green onions. When the potatoes are soft, strain them through a colander and return to the pan. Mash them with 1/4 cup of the buttermilk until they are smooth. Set aside to cool slightly.
While the potatoes are cooling, peel and grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place on a clean teal towel. Gather the towel into a ball and squeeze out as much moisture from the grated potatoes as possible.
Beat the remaining 1/2 cup of buttermilk and the egg together in the measuring jug. Fold the grated potatoes into the mashed potatoes and green onions. Fold in the buttermilk mixture, flour, and salt until incorporated. You should have a pretty stiff batter. You can add a bit more flour if needed.
Heat a large nonstick frying pan or griddle over medium heat. Add enough butter to lightly coat the bottom when melted. Drop 3 mounds (about 1/4 cup each) of the batter into the pan and flatten each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter.
Serve warm.
