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. ---------------------------------------------------------------------------
Nutrition
Ingredients
