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2 dl (0.8 cups) Plain Flour
1. Whisk together flour, salt and half of the milk to make a smooth batter. When done, whish in the rest of the milk aswell as the two eggs.
2. Peel and grate the potato, quite roughly into the egg-batter.
3. Melt butter in a frying-pan, when lightly brown, add some of the batter (about 1/4) and fry the pancakes on both sides for a few minutes until golden. Fry the bacon and serve the pancakes, bacon and lingonberry-jam together with a glass of milk.