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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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.). | 2. 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. | 3. Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter. | 4. Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined. | 5. Stir the potato shreds into the batter. | 6. Heat griddle or large frying pan to about 350°F 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). | 7. 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. | 8. Serve with sour cream & chives or lingonberry jam. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2	1/2	raw	-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
onion	3	tablespoons	grated	12.0	2.802	0.33	0.03
egg	2			143.0	0.72	12.56	9.51
cream			sour	-	-	-	-
chive				-	-	-	-
lingonberry jam				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.