Potato Pancakes (raggmunk)

Preheat oven to 100°C.
Heat a large non-stick frying pan over medium–high heat. Fry pancetta for 2 minutes each side or until golden and crisp. Drain on paper towel, then transfer to an oven tray and place in the oven to keep warm. Reserve pan.
Meanwhile, place flour, egg, milk and three-quarters of the chives in a large bowl and whisk until combined. Season with salt and pepper, then add potatoes and stir until well combined.
Melt a little butter in the reserved pan over medium heat. When butter is foaming, add ¼ cupfuls of potato mixture, spreading each portion with the back of a spoon to a 12 cm round. Cook for 3 minutes each side or until golden and cooked through. Drain on paper towel and transfer to an oven tray. Keep warm in the oven while cooking the remaining potato mixture, adding extra butter between batches. Makes about 12 pancakes.
Divide pancakes among plates, top with pancetta, scatter with remaining chives and serve with lingonberry jam.