Swedish Potato Pancakes (Raggmunk)

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1. 1Step 1: Peel, rinse and grate the raw potatoes into a bowl of very cold water. If starting the night before, cover the bowl and refrigerate potatoes in the water until morning.
2. 2Step 2: Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
3. 3Step 3: Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
4. 4Step 4: Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
5. 5Step 5: Stir the potato shreds into the batter.
6. 6Step 6: Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil. You may need to reapply between each batch.
7. 7Step 7: When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
8. 8Step 8: Serve with sour cream & chives or lingonberry jam.