Raggmunk: Swedish Potato Pancakes with Bacon and Jam
Raggmunk might sound a bit unusual for foreign ears, but these are some delicious potato pancakes, a classic Swedish dish. Follow this easy potato pancake recipe and serve it with fried bacon and lingonberry jam (or cherry jam) for the full Scandinavian experience.
This recipe was created by the Swedish celebrity Chef Lisa Lemke and published on Chef’s Pencil with the permission of Sweden’s Tourism Bureau.
Raggmunk: Swedish Potato Pancakes with Bacon and Jam
Ingredients
- 2 cups whole milk
- ¾ cups wheat flour
- 1 large egg
- 1 ¾ lb potatoes
- 2 teaspoons salt
- butter for frying
- 6 slices bacon
- cherry or lingonberry jam
Instructions
- Whisk together the milk and flour in a bowl. Then add the egg and salt.
- Grate the potatoes on the fine or coarse part (more a matter of taste) 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 evenly over the frying pan.
- Fry on medium heat on both sides until the pancake is golden brown and crispy on the edges. Be careful not to overheat as they can get burnt on the outside before the potatoes is actually cooked. It should take about 4 minutes per side.
- Place the pancakes on a plate and keep them warm in the oven: turn the heat to about 165° Fahrenheit (75° Celsius).
- Fry the bacon until they are golden and crispy, then let them drain.
- Serve the warm potato pancakes with fried bacon and lingonberry or cherry jam.
Notes
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