Swedish Potato Pancakes or Raggmunk Recipe

Swedish Potato Pancakes Raggmunk Recipe

Swedish Potato Pancakes Raggmunk

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: 4-6


  • 1 1/2 lbs potatoes (raw & firm)
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk (or less)
  • 3 tablespoons onions, grated
  • 2 eggs
  • sour cream (optional garnish)
  • chives (or green onions for optional garnish)
  • lingonberry jam (optional garnish)


  1. Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you’re starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
  2. Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
  3. Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
  4. Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
  5. Stir the potato shreds into the batter.
  6. Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
  7. When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
  8. Serve with sour cream & chives or lingonberry jam.


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