📝 About This Recipe
Raggmunk is a beloved Swedish soul food classic, traditionally hailing from the countryside where hearty ingredients were essential for long winters. These pancakes strike a perfect balance between a lacy, crispy exterior and a tender, savory center, elevated by the earthy sweetness of grated potatoes. Served with salty fried pork and tart lingonberry jam, it is a masterclass in the 'Salty-Sweet-Savory' flavor profile that defines Scandinavian comfort cooking.
🥗 Ingredients
The Pancake Batter
- 800 grams Firm Potatoes (starchy variety like Russet or King Edward, peeled)
- 1 1/4 cups All-purpose Flour (sifted)
- 2 cups Whole Milk (cold)
- 1 large Egg (beaten)
- 1 1/2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3-4 tablespoons Unsalted Butter (for frying the pancakes)
Traditional Accompaniments
- 400 grams Salted Side Pork or Thick-cut Bacon (sliced into strips)
- 1/2 cup Lingonberry Jam (authentic Swedish brand preferred)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour and about half of the milk until you have a smooth, thick paste without any lumps.
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2
Gradually pour in the remaining milk while whisking constantly, then add the beaten egg, salt, and black pepper. Let the batter rest for 10-15 minutes to allow the flour to hydrate.
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3
While the batter rests, prepare the pork. Place the sliced pork or bacon in a cold skillet and turn the heat to medium. Fry until crispy and golden brown, turning occasionally.
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4
Remove the crispy pork from the skillet and drain on paper towels. Keep the pork warm in a low oven (around 200°F/100°C) while you prepare the pancakes.
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5
Peel the potatoes. Using the fine side of a box grater, grate the potatoes directly into a separate bowl. Work quickly to prevent the potatoes from oxidizing and turning brown.
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6
Immediately fold the grated potatoes into the rested flour and milk batter. Stir well to ensure the potatoes are fully coated and evenly distributed.
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7
Heat a large non-stick or cast-iron skillet over medium heat and add a generous knob of butter. Once the butter foams and begins to turn slightly golden, it's ready.
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8
Ladle approximately 1/2 cup of the potato batter into the skillet for each pancake. Use the back of the ladle to spread the batter out into a thin, even circle (about 5-6 inches in diameter).
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9
Fry the pancakes for 3-4 minutes on the first side. You are looking for a deep golden-brown color and crispy, lacy edges.
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10
Carefully flip the pancake using a wide spatula and fry for another 2-3 minutes on the second side until cooked through and crispy.
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11
Transfer the finished Raggmunk to a warm plate. Repeat the process with the remaining batter, adding more butter to the pan between batches as needed.
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12
Stir the batter occasionally between batches, as the potato starch tends to settle at the bottom of the bowl.
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13
Serve immediately while the edges are at their maximum crispiness, stacking 2-3 pancakes per person.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes won't release enough starch to help the pancake bind properly. Do not grate the potatoes in advance; their moisture will thin the batter and they will discolor. Grate them right before mixing. Ensure your pan is hot and you use enough butter; the 'lace' effect on the edges comes from the potatoes essentially frying in the fat. If the batter seems too thick, add a splash of milk; if too thin, the potatoes might have been extra juicy—just whisk in a tablespoon of flour.
🍽️ Serving Suggestions
Serve with a generous dollop of authentic Swedish Lingonberry jam for that essential tart contrast. Pair with a cold glass of Swedish pilsner or a crisp dry apple cider to cut through the richness of the pork. Add a side of thinly sliced pickled cucumbers (Pressgurka) for a refreshing, vinegary crunch. For a modern twist, add a dollop of sour cream or crème fraîche on top of the pancakes.