Preheat: Preheat oven to 425 degrees.
Dressing: Rub a tiny bit of olive oil all over the red bell pepper. Roast pepper in the oven, turning every 10 minutes or so. Roast until the outer skin turns dark brown. Remove from oven and place under cold water. Peel the skin from the pepper and discard. Core and seed pepper saving the meaty flesh. Break into two inch pieces and place in a blender. Add milk and puree until smooth (shake blender vigorously to begin puree process. Occasionally, this is necessary in the beginning because the blades might be above the level of the liquid. Shake initially to start the process.) Blend until smooth. Remove puree from blender and add to a mixing bowl. Add yogurt and black pepper and whisk until well distributed. Set aside.
Pancakes: Heat a large non-stick sauté pan until hot. In a mixing bowl, combine all pancake ingredients together and mix well. Take a small handful of the potato mixture and place in the pan. Flatten until approximately ½ inch thick. Repeat procedure until all of the mixture is used and the sauté pan is full. Sauté potato pancakes until golden brown on the bottom. Turn over and place entire pan in the oven to finish the cooking process. Bake to 3 to 5 minutes or until crispy on both sides and fully cooked through inside.
To Plate: Serve two potato scallion pancakes on each plate and top with roasted red pepper yogurt dressing. Enjoy.