Swedish Potato Pancakes (Raggmunk)

• 1 1/2 lbs potatoes (raw & firm)
• 1 cup flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk (or less)
• 3 tablespoons onions, grated
• 2 eggs
• sour cream (optional garnish)
• chives (or green onions for optional garnish)
• lingonberry jam (optional garnish)

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 350u0b0F 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.

potatoes, flour, baking powder, salt, pepper, milk, onions, eggs, sour cream, chives, lingonberry

Taken from www.food.com/recipe/swedish-potato-pancakes-raggmunk-427612 (may not work)