Irish boxty (potato pancakes)

Prep: 20 minutes Cook: 20 minutes Makes: Sixteen 3-inch pancakes, or 8 larger pancakes, serving 4 to 6 Omit the onion if you plan to serve the boxty with maple syrup or fresh fruit. Use a cup measure to make pancakes about 3 or 4 inches in diameter. For large pancakes that you can fill and fold, use cup of batter and spread it thinly in the pan. If working in advance, re-crisp the pancakes in a hot skillet. large (12 ounces each) Russet potatoes (total 1 pounds), scrubbed clean cup flour teaspoon salt teaspoon baking powder cup skim milk or half-and-half (or a combination) of a medium red onion Bacon drippings or olive oil Pierce one potato in several places with a fork. Microwave on high (100 percent power) until fork-tender, 5-6 minutes. Cool. Mix flour, salt and baking powder in large bowl. Whisk in milk until smooth. Put a four-sided grater in a colander, set inside a large bowl. Use the side with the large holes to grate the onion into the colander. Transfer the onion to the flour mixture. Shred the unpeeled raw potato on the large holes into the colander. Use your hands to squeeze the shredded potato to remove as much liquid as possible. Stir the squeezed potato into the flour mixture until incorporated. Peel the cooked potato; mash the flesh coarsely. Fold into the batter until incorporated. Heat a large nonstick skillet or griddle over medium heat. Grease the skillet with a light coating of bacon drippings or oil. Measure batter into skillet, using cup or cup measure depending on the size you want. Use a spatula or the back of a spoon to spread the batter a scant inch thick. Cook until bottom is nicely golden, 2 minutes. Flip; cook the second side until golden, about 2 minutes. Transfer to a warm serving platter. Serve as desired. Nutrition information per serving: 203 calories, 3 g fat, 1 g saturated fat, 3 mg cholesterol, 39 g carbohydrates, 6 g protein, 378 mg sodium, 3 g fiber