-
1
Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
-
2
Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
-
3
Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
-
4
Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
-
5
Stir the potato shreds into the batter.
-
6
Heat griddle or large frying pan to about 350u00b0F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
-
7
When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
-
8
Serve with sour cream & chives or lingonberry jam.
