- 1 egg
- 90 g (3 ¼ oz) wheat flour
- 300 ml (1½ cup) milk
- 2 tsp salt
- 800 g (28 oz) potatoes
- 50 g (2 oz) butter
- 400–500 g (14–18 oz) salt pork
- raw stirred lingonberries
- Make a pancake batter using the egg, flour and milk. Add salt
- Peel the potatoes and grate them. Mix in, then fry small patties of the potato pancake batter in butter until golden brown on both sides.
- Fry the pork until crunchy. Serve with raw stirred lingonberries.
A potato pancake for winter
The raggmunk pancakes cannot be made using new potatoes, since potatoes that are harvested in early summer don’t contain enough starch to hold the pancake together. On the other hand, this dish is typical hearty winter fare, so it doesn’t matter.
The more crispy and buttery the pancake is around the edges, the better it tastes. The trick is not to spread the batter too thickly.And if you mix a little diced onion into the recipe, this Swedish potato pancake can also be called ‘French’.