Raggmunk - Swedish Potato Pancakes
photo by Linky
- Ready In:
- Fry the bacon in large frying pan over medium heat until crisp, then transfer slices to paper towel to remove excess grease. Drain off all but 1 tablespoons of bacon fat from pan.
- Whisk together the milk, egg, flour, and salt into a thin batter. Peel and then coarsely grate potatoes directly into batter. Stir to combine (Note: if batter seems thin, add additional flour in tablespoon increments until mixture holds together and is the consistency of thick yogurt).
- Raise heat under frying pan to medium-high. Use a 1/4-cup measuring scoop to pour batter into small pancakes, about three inches in diameter; press each one lightly with spatula to spread thin and then fry quickly in bacon fat until golden, flipping once. Remove and place between sheets of paper toweling until ready to serve.
- Serve with bacon and lingonberries, cranberry sauce, or any other whole-berry preserve.
Questions & Replies
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Based on earlier reviews, I did a couple of things. I weighed my potato (I had one large russet potato). It weighed 12 oz, so 3/4 pound. I grated it and wrapped it in paper towels and squeezed a surprising amount of liquid out of it. I used about 1/4 cup flour, 1 egg (didn't want to have part of an egg to deal with later), and about 1/4 cup milk. The consistency seemed right. They turned out very good although I still miss my gas stove - much easier to control heat on gas! So, my ingredients were the same, but my proportions were a bit off! Served with lingonberry preserves and applesauce. Delish! made for my captain CQ4
These were good but the batter to potato proportion was off - as you couldn't really see the potatoes in the finished cakes. Maybe removing moisture from the grated potatoes instead of grating directly into the batter would help? Or maybe my medium potatoes were too small and there wasn't enough potatoes... Served these with a dollop of sour cream and a small bit of tart cherry preserves.