METHOD:

If using fresh lingon berries start by mixing the berries, I used thawed from frozen, with the sugar well. Let sit for about 40 minutes, stir once in a while.

Cut the smoked tofu into bite sized pieces in any shape you like. Fry the tofu pieces in a little oil until golden on all sides. Set aside while you prepare the pancakes, I left mine in a low heat oven to keep warm. No need to clean the pan as it will be reused.

Grate the potatoes on the fine side and place in a bowl, including the liquid that was released when grating. Pour in the milk and add the flour and remaining ingredients. Whisk well to combine.

Preheat the same skillet or non-stick pan to medium high heat and add a little oil for each pancake. Ladle 0,5 cup (roughly 1,25 dl) mixture on to the pan and spread it out using the bottom of your measurement, try to make it as round as possible. Don’t worry so much about the shape though – it’s the taste that counts!

Fry each pancake for 3-4 minutes on each side or until golden, check by lifting one side of the pancake carefully.

Serve with the lingonberries or lingberry jam and the smoked tofu.