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Potato pancakes
Raggmunk has been a classic Swedish meal since the early 20th century. It is a potato pancake, usually served with lingonberry jam and pork, creating an interesting mix of sweet and salty flavours.
Photo credit: Magnus Carlsson/

Potato pancakes aka Raggmunk – recipe

Potato pancakes might sound a bit unusual but this is another classic Swedish dish. Follow this easy potato pancake recipe and serve it with bacon and lingonberry jam for the full experience.


4 people


2 cups of whole milk 
¾ cups of wheat flour
2 teaspoon salt
1 large egg
800 g of potatoes
Butter to fry in

To serve:

Bacon or salted pork side, thinly sliced
Lingonberry jam


Whisk together milk and flour in a bowl. Mix eggs and salt. Grate the potatoes on the fine or coarse part (more a matter of taste and what you like) of a grater and mix them into the batter. Let it rest for 30 minutes before frying the potato pancakes. Heat a generous dollop of butter in a frying pan. Pour about ½ cup of batter in the pan and fry to a thick pancake (about as thick as American pancakes), think about spreading the batter over the frying pan so that the grated potatoes is evenly spread throughout the "pancake" and not only as a pile in the middle. 

Fry on medium heat on both sides until the pancake is golden brown and crispy on the edges. Be careful not to overheat so that they get color before the potatoes is actually cooked, it takes about 4 minutes per side. Place the pancakes on a plate or in a baking dish and put them in the oven to keep them heated, on about 165 degrees Fahrenheit. Fry the bacon or sliced pork until they are golden and crispy, then let them drain on some paper or kitchen towels. Serve the warm potato pancakes with fried bacon or pork and lingonberry jam. 

Recipe by Lisa Lemke

Article sponsored by

EU and Swedish Board of Agriculture