Raggmunk (Swedish Potato Pan cake)

Ingredients

800 g		potatoes
90 g		plain (all-purpose) flour
1 tsp		salt
		freshly ground black pepper
1		eggs
300 ml		milk
50 g		butter

Method

1. Peel the potatoes, cover with water and put to one side.

2. Tip the flour and salt into a bowl. Add some freshly ground black pepper. Beat in the egg and then gradually add the milk. Carry on beating until the batter is completely lump-free.

3. When you are ready, put a medium sized frying pan on to a fairly high heat. Meanwhile, grate the potatoes and add to the batter. Mix thoroughly.

4. When the pan is hot, fry the pancakes in butter .two at a time, for about one minute per side until they are golden brown. Remove from the pan and keep warm.

5. Repeat with the rest of the mixture. You should have enough mixture for at least a dozen pancakes, each about 5 cm in diameter.