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Raggmunk: Swedish Potato Pancakes with Bacon and Jam
4.9 from 180 votes

Raggmunk: Swedish Potato Pancakes with Bacon and Jam

Raggmunk are Swedish potato pancakes made from a batter of milk, flour, egg, salt, and grated potatoes, fried in butter to create thick pancakes with crispy edges. Served with fried bacon and tart cherry or lingonberry jam, this dish balances savory and sweet flavors and features a tender interior with a crisp exterior.

Prep Time
5 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Breakfast
Cuisine: Swedish

Ingredients

  • 2 cups milk whole
  • ¾ cups wheat flour
  • 1 egg large
  • 1 ¾ lb potato
  • 2 teaspoons salt
  • butter for frying
  • 6 lices Bacon
  • cherry jam or lingonberry jam

Instructions

    Cup of Yum
  1. Whisk together the milk and flour in a bowl. Then add the egg and salt.
  2. Grate the potatoes on the fine or coarse part (more a matter of taste) of a grater and mix them into the batter. Let it rest for 30 minutes before frying the potato pancakes.
  3. Heat a generous dollop of butter in a frying pan.
  4. Pour about ½ cup of batter in the pan and fry to a thick pancake (about as thick as American pancakes). Think about spreading the batter evenly over the frying pan.
  5. Fry on medium heat on both sides until the pancake is golden brown and crispy on the edges. Be careful not to overheat as they can get burnt on the outside before the potatoes is actually cooked. It should take about 4 minutes per side.
  6. Place the pancakes on a plate and keep them warm in the oven: turn the heat to about 165° Fahrenheit (75° Celsius).
  7. Fry the bacon until they are golden and crispy, then let them drain.
  8. Serve the warm potato pancakes with fried bacon and lingonberry or cherry jam.

Notes