Instructions: Add 1/4 cup milk to eggs. Blend in flour. Add remaining milk, sugar, salt, and pepper. Beat until smooth. Let stand 2 hours.

Squeeze grated potatoes dry and add to batter.

Heat griddle and grease lightly. Use 1/4 cup batter for each pancake.

Fold pancakes in quarters. Serve with lingonberries.

Makes 14 to 16 pancakes.

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