If you’ve been to Sweden, you might have noticed that most Swedish pancakes are eaten during brunch, lunch, or dinner—not for breakfast. Two popular types of potato pancakes are perfect for trying at your next meal: råraka and raggmunk.
Some Swedish potato pancakes come in a thin, lacy variety known as råraka, made by grating the potatoes and frying them in a thin layer.
A thicker variety of Swedish potato pancake is raggmunk, a hearty, cold-weather recipe. “The more crispy and buttery the pancake is around the edges, the better it tastes,” according to Sweden’s national website.
For when you want a lighter dish, SwedishFood.com offers a good råraka recipe. And the next time you need comfort food on a chilly evening, you can also try the following recipe for raggmunk.
Image taken by Wikipedia user Travel100.
- ¾ cup (95 g) all-purpose flour
- Salt and black pepper, to taste
- 1 egg
- 1½ cups (360 ml) milk
- 1¾ lbs potatoes (not new potatoes), peeled
- 1–2 teaspoons (5–10 g) salt, to taste
- Butter, for frying
- In a bowl, stir together the flour, salt, and pepper.
- Stir the egg and milk together, and then add it to the flour mixture. Stir until all lumps are gone.
- Grate the potatoes. Add them to the batter. If time permits, let the batter rest for up to 30 minutes.
- Melt butter in a frying pan on medium heat.
- Pour about ½ cup (120 ml) of batter into a frying pan. Distribute the batter evenly as you pour, or shift the pan around to spread the mixture more evenly across the pan.
- Fry the batter until the pancake is golden brown on the bottom. Flip it, and let it brown on the other side. It should take only a few minutes on each side.
- Keep the finished pancakes warm as the other pancakes cook. You may need to add more butter between pancakes.
- Serve the pancakes warm, preferably with fried salt pork (or thick bacon, if salt pork isn’t available) and lingonberries (or lingonberry jam, if fresh berries aren’t available).
Do you have Swedish ancestors?
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Many thanks to our writers and the Swedish families who donated recipes: Sunny Morton, Glen and Debbie Greener, Jan and Betty Jonson, Sunniva Salomonsson, Dee Wilhite, and Rebecca Wood Haggard.