Mix the salt and flour in a large bowl, then add half the milk. Whisk until smooth before adding the rest of the milk and the egg.

Peel and grate the potatoes, then mix in with the batter.

Melt some butter in the pan, then place some batter into the pan as you would with regular pancake. (4 slightly heaped tbsps of batter for each pancake is a good "rule"). Press the pancakes down so they're quite flat, and when well done on one side, flip and cook on the other side. They should be brown and a little bit crispy on the edges.

While ideally served with a tart lingonberry jam. a grated carrot salad and bacon, you can also enjoy these with other savoury toppings which are more local to you.