Who doesn't love potato pancakes with sour cream and chives, though the Swedes love them with lingonberry jam. And where might you find that? Well, if you don't have a Swedish supermarket handy just head to your local Ikea store.

Potato Pancakes (Raggmunk)

INGREDIENTS: 

• 1 1⁄2 lbs (750gms) potatoes (raw & firm)
• 1cup flour
• 1⁄2 teaspoon baking powder
• 1teaspoon 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)

METHOD:

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 apply a thin coating of canola oil (You can use a paper towel to do this and 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.