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