Swedish Potato Pancakes (Raggmunk)

1. 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. 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. 3

   Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.

4. 4

   Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.

5. 5

   Stir the potato shreds into the batter.

6. 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. 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. 8

   Serve with sour cream & chives or lingonberry jam.

* Per serving · 4 servings · Values may vary.