- 1 cup flour
- 1 tsp salt
- 1 1/4 cup milk
- 1 egg
- 1 3/4 lb firm potatoes
- 16 oz salted bacon
- ligonberry jam
- fresh carrots
1. Whip together the flour and salt. Slowly add in the milk.
2. Once mixed, add the egg.
3. Peel the potatoes and shred. Add to the milk/flour mixture and mix well.
4. Slice (if needed) and cook the bacon until desired crispiness.
5. Add some butter to a pan and scoop in 1/4 cup of the potato dough. Flatten it out over the pan. Cook a few minutes, and then flip when the underside is golden brown.
6.Serve the warm pancakes with bacon, lingonberry jam, and fresh carrots.
Serving size: 6
The mixture may be runny. If so, after you flatten in, pull in any runny parts towards the shredded potatoes.
Recipe from Jenny Ström.