Potato pancakes ('Raggmunk') – recipe
Potato pancakes might sound unusual but it is a classic Swedish dish. Follow this easy potato pancake recipe and serve it with bacon and lingonberry jam for the full experience.
Serves 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
- 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 into 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 are 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 colour before the potatoes are 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 at about 75°C (165°F).
- 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