• 4servings
  • 26minutes
  • 342calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs potatoes (raw & firm)

  2. 1 cup flour

  3. 1/2 teaspoon baking powder

  4. 1 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 1 1/2 cups milk (or less)

  7. 3 tablespoons onions , grated

  8. 2 eggs

  9. sour cream (optional garnish)

  10. chives (or green onions for optional garnish)

  11. lingonberry jam (optional garnish)

Instructions Jump to Ingredients ↑

  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 350°F 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.


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