Potato pancakes with Jerusalem artichoke and leek
Potato pancakes are so easy to make. And you can make them taste quite refined too, simply by using your favorite vegetables in the garden for the batter. Try it!
- 2 eggs
- around 1 cups (2 dl) of wheat flour
- 13 fl ounces (4 dl) of milk
- 9 ounces (250 grams) of peeled Jerusalem artichokes
- 1 leek
We always eat some kind of pancakes on Thursdays, like potato pancakes. They are delicious! I change up the ingredients depending on what we have available in the garden right now. Jerusalem artichokes and leek is a great combination. It tastes so good with lingonberry jam!
Clean and grate the Jerusalem artichokes.
Make a pancake batter from milk, flour and eggs.
Cut the leek and fry it in butter.
Mix all the ingredients in a bowl.
Fry the batter in a pancake pan or a regular frying pan.
Melt some butter and pour it on top of the potato pancakes.
Serve the pancakes with lingonberry jam and yogurt.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth