Swedish Potato Pancakes (Raggmunk) - cooking recipe

Ingredients

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)

Preparation

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.).
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.
Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
Stir the potato shreds into the batter.
Heat griddle or large frying pan to about 350\u00b0F 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).
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.
Serve with sour cream & chives or lingonberry jam.