Ingredients
Original recipe: About 12 potato pancakes. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 700 gPotatoes peeled
- 120 gAll-purpose wheat flour
- 300 mlWhole milk
- 2 eachEggs
- ¾ tspSalt
- ¼ tspBlack pepper
- 30 gButter
- 30 mlNeutral oil
- 100 gLingonberry preserves
Make it
- Whisk flour with half the milk until smooth, then add the remaining milk, eggs, salt and pepper.
- Coarsely grate the potatoes and squeeze gently in a clean towel to remove excess water. Fold immediately into the batter.
- Heat a little butter and oil in a nonstick skillet over medium heat. Spoon in thin pancakes about 10 cm across, stirring the bowl between batches to redistribute the potato.
- Cook for 3–4 minutes per side until golden, with tender potato and no wet batter. Repeat using the remaining butter and oil.
- Serve the hot pancakes with lingonberry preserves divided between four plates.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.