Swedish Potato Pancakes

Ingrients & Directions


2 c Milk 1 ts Salt
2 Eggs, beaten Freshly ground black pepper
1/2 c Flour 1 1/3 c Potatoes, grated
1 ts Sugar 2 c Lingonberries

Add 1/4 cup milk to eggs. Blend in flour. Add remaining milk, sugar,
salt, and pepper. Beat until smooth. Let stand 2 hours.

Squeeze grated potatoes dry and add to batter.

Heat griddle and grease lightly. Use 1/4 cup batter for each pancake.

Fold pancakes in quarters. Serve with lingonberries.

Makes 14 to 16 pancakes.


Yields
14 pancakes

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