Raggmunk
Swedish potato pancakes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a mixing bowl, whisk together the flour, salt, and half of the milk until a smooth, lump-free paste forms. Whisk in the egg and the remaining milk. Let the batter rest for 10 minutes.
- 2
Peel the potatoes and grate them using the coarse side of a box grater. Squeeze out excess moisture with your hands or a clean towel.
- 3
Immediately fold the grated potatoes into the batter to prevent them from oxidizing and turning gray.
- 4
Heat a large skillet over medium heat and melt 1 tablespoon of butter until it sizzles.
- 5
Spoon about 1/4 cup of batter into the pan per pancake, spreading it thin with the back of a spoon. Cook for 3-4 minutes per side until the edges are lacy, golden, and very crispy.
- 6
Serve immediately while hot and crisp, traditionally accompanied by fried pork belly slices (fläsk) and lingonberry jam.
Plan it in Listahan
Add Raggmunk to your week, check it against your household's allergens, and build the shopping list automatically.