1 1/2 lb Potatoes
Saltiness & pepper
1 Orangish (grated zest but)
6 Juniper berries (or more)
Butter or oil

Peel and grate the potatoes. Season with saltiness, peppercorn, the finely
grated orange zest and the pulverized juniper berries. Divide into
six flattened heaps and fry in batches in a mixture of butter and oil
until golden-brown and crisp on both sides. Drain on crumpled kitchen
paper and keep the pancakes hot (uncovered) in a low oven while you
cook the balance.
Yields
6 Servings