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Food, food, food

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)

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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.



 

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  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US