Best Swedish Potato Pancakes Raggmunk Recipes

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SWEDISH POTATO PANCAKES (RAGGMUNK)



Swedish Potato Pancakes (Raggmunk) image

I don't know if this is exactly how gramma made her potato pancakes, as I never got the actual recipe. But I remember grating onion for hers so this is a hybrid of my memory and a basic version from Scandinavia.com. I think a major component missing in the online recipe was baking powder. Also, this can be started the night before by grating the potatoes and then covering them with cold water and refrigerating overnight.

Provided by Tinkerbell

Categories     Healthy

Time 26m

Yield 15-20 pancakes, 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs potatoes (raw & firm)
1 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk (or less)
3 tablespoons onions, grated
2 eggs
sour cream (optional garnish)
chives (or green onions for optional garnish)
lingonberry jam (optional garnish)

Steps:

  • Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
  • Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
  • Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
  • Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
  • Stir the potato shreds into the batter.
  • Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
  • When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
  • Serve with sour cream & chives or lingonberry jam.

Nutrition Facts : Calories 342.8, Fat 6.2, SaturatedFat 3, Cholesterol 105.8, Sodium 718.3, Carbohydrate 59, Fiber 4.8, Sugar 1.8, Protein 12.9

SWEDISH POTATO PANCAKES WITH PORK (RAGGMUNK MED FLASK)



Swedish Potato Pancakes With Pork (Raggmunk Med Flask) image

Taken from the Everything Nordic Cookbook. Lots of cultures have versions of potato pancakes and the Swedes love theirs with lingonberries!

Provided by Linky

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

12 slices bacon, thickly sliced (or salt pork)
2 lbs russet potatoes
1 cup milk
1 egg
1/2 cup flour
2 teaspoons salt (or less)

Steps:

  • Fry bacon in heavy skillet until crisp. Remove to warm plate. Pour off all but 1 Tbs. bacon fat.
  • Peel and coarsely grate potatoes, place in paper towel and squeeze out excess moisture.
  • Whisk together milk, egg, flour and salt; fold grated potatoes into batter.
  • Heat pan to medium high. Using a 1/3 cup measuring cup, transfer batter to pan. Flatten each pancake to 3" diameter. Fry a few minutes on each side until golden.
  • Transfer to platter in a warm oven until all are ready.
  • Serve with the bacon and lingonberries, if available!

RAGGMUNK - SWEDISH POTATO PANCAKES



Raggmunk - Swedish Potato Pancakes image

Make and share this Raggmunk - Swedish Potato Pancakes recipe from Food.com.

Provided by Lavender Lynn

Categories     Potato

Time 25m

Yield 25-30 pancakes

Number Of Ingredients 6

8 -10 slices thick bacon
6 medium potatoes (mealy potatoes grown in dry soil, like Idaho Russets)
1 cup milk
1 egg
2/3 cup all-purpose flour
2 teaspoons salt

Steps:

  • 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.

Nutrition Facts : Calories 72.3, Fat 1.8, SaturatedFat 0.7, Cholesterol 10.6, Sodium 218.1, Carbohydrate 12, Fiber 1.2, Sugar 0.4, Protein 2.2

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