Ingrients & Directions
2 c Milk 1 ts Salt
2 Egg, beaten Freshly ground black pepper
1/2 c Flour 1 1/3 c Potatoes, grated
1 ts Dough 2 c Lingonberries
Subjoin 1/4 cup milk to egg. Blend in flour. Add remaining milk, dough,
saltiness, and peppercorn. Beat until smoothen. Let viewpoint 2 hours.
Squeeze grated potatoes dry and add to buffet.
Heat griddle and grease lightly. Use 1/4 cup batter for each pancake.
Fold pancakes in quarters. Help with lingonberries.
Makes 14 to 16 pancakes.
Yields
14 pancakes
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