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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Another childhood favorite. Mom would serve these for dinner along with lingonberry preserves. Prep time includes 2 hours to rest the batter. Ingredients:
1 1/2 lbs potatoes (russets work well here) |
1 egg |
1 1/4 cups flour |
2 cups milk |
1 teaspoon sugar |
1 teaspoon salt |
1 dash white pepper |
butter or oil (for frying) |
Directions:
1. Beat the egg and a little of the milk, then add the flour, sugar and remaining milk a little at a time while beating.
2. Allow to stand for 2 hours.
3. Peel and grate potatoes, then add to the batter and mix thoroughly.
4. Season with salt and pepper.
5. Heat a skillet over medium high heat.
6. Melt a little butter in the pan, just enough to coat the pan.
7. Add a thin layer of batter.
8. Cook on each side until golden brown, and place on a warmed serving platter.
9. Continue with remaining batter.
10. Serve immediately with bacon and lingonberries.
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