Raggmunk (Swedish Potato Pancakes)
Crispy potato pancakes served with lingonberries and sour cream, ready in under 30 minutes – a comforting classic of Swedish home cooking.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Combine the grated potatoes with flour, salt, pepper, egg and milk in a bowl; the mixture should be thick but still loose enough to spread.
-
Step 2 of 5
Heat a non‑stick skillet over medium‑high heat and melt 1 tbsp butter, swirling to coat the surface.
-
Step 3 of 5
Drop spoonfuls of batter into the pan, flattening gently to 1‑cm thickness; cook 3‑4 minutes each side until golden and crisp.
-
Step 4 of 5
Transfer the pancakes to a warm plate and keep covered while you repeat with the remaining batter, adding more butter as needed.
-
Step 5 of 5
Serve the raggmunk immediately with a dollop of sour cream and a spoonful of lingonberry jam on the side.
Notes from the kitchen
If fresh potatoes are unavailable, use frozen grated potatoes (thawed and squeezed dry). The pancakes stay crisp for up to 2 hours if kept in a warm oven (120°C/250°F).
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