Swedish Potato Pancakes (Raggmunk), simple, subtle, but still oh so good. We are in the air again and this month’s stop for “Around the World in 12 Plates” is Sweden!
- 160 g all purpose flour
- 1 large egg
- 1 1/2 3.25 % milk
- 1 tsp salt
- 1/4 tsp white pepper
- 800 g potatoes, shredded
- 50 g (more or less) butter, for frying
- 2 Tbsp sour cherries, defrosted (or Lingonberry preserve)
- 1/2 tsp sugar
- Preheat oven to 375° F.
- Place bacon on a parchment lined baking sheet and put into oven.
- Bake for 20 minutes, turning bacon over at the 10 minute mark.
- Take out of oven and place bacon on a paper towel lined plate.
- Set aside.
- Drop oven temperature to 225° F as we will need to keep pancakes warm.
- In a bowl toss in sour cherries with 1/2 tsp sugar and mix well. Set Aside.
- Take shredded potatoes and squeeze excess water out of them. Place in a bowl.
- In another bowl mix flour, salt, pepper.
- Beat egg and add to milk and whisk well.
- Pour milk/egg mixture into flour mixture and whisk until smooth.
- Add grated potato and mix with a spatula until well incorporated.
- In a saute pan melt some of the butter, enough to coat the bottom of the pan. Bring to a medium heat.
- Using a small ladel scoop up some pancake mixture and drop it into the pan.
- Run the ladle over the mixture spreading the batter into a nice 6 inch round (roughly 13 cm).
- Cook for about 1-2 minutes then flip over.
- You may need to add butter from time to time into the saute pan.
- Before flipping over make sure it has formed a nice golden brown color.
- Aftyer flipping cook for another 1-2 minutes.
- Watch the heat if butter starts to brown lessen heat a bit.
- Place in a baking sheet and into the warm oven.
- Just when you are doing the last pancakes, place bacon in an oven safe dish and into the oven to warm.
- Place a few of the potato pancakes on a dish, put a few pieces of bacon on the side, and garnish with the macerated sour cherries.
- Ready to serve!
To take the excess water out of the grated potatoes you can also use a clean dish towel. Place the grated potato into the center of the dish towel. Bring all the edges to the center and bunch into your hand. Simply twist till the water starts to drain and keep twisting untill no more water comes out. Shake the grated potato into a bowl and you are set!
- Serving Size: 4 servings