Potato Griddle Cakes

Another childhood favorite. Mom would serve these for dinner along with lingonberry preserves. Prep time includes 2 hours to rest the batter.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs potatoes (russets work well here)
• 1  egg
• 1 1⁄4 cups flour
• 2  cups milk
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  dash white pepper
•  butter or   oil (for frying)

Directions

1. Beat the egg and a little of the milk, then add the flour, sugar and remaining milk a little at a time while beating.
2. Allow to stand for 2 hours.
3. Peel and grate potatoes, then add to the batter and mix thoroughly.
4. Season with salt and pepper.
5. Heat a skillet over medium high heat.
6. Melt a little butter in the pan, just enough to coat the pan.
7. Add a thin layer of batter.
8. Cook on each side until golden brown, and place on a warmed serving platter.
9. Continue with remaining batter.
10. Serve immediately with bacon and lingonberries.