Raggmunk/Swedish Potato Pancakes

Submitted by

Martin Warin

Story behind this recipe

"What is lingon?", you ask.

Where can you get lingon?
Well, you can go to Sweden of course.
Or, if that's too far, try the local IKEA.
Or, if you live in IL, IN, KY, MI or OH, see if they have it in the Meijer store (they do in Washtenaw County, MI).
Or, if all else fails, you can try cranberries.


4-5 medium to large potatoes
3-4 dl milk
2 dl wheat flour
2 eggs
A pinch or two salt
Lots of fresh ground black pepper
A pinch or two onion powder (optional)
A rather small handful cheese (gruyère, parmesan; optional)
Some bacon or fresh mushrooms (optional)
A jar swedish lingonberry jam (lingonsylt; crucial!)

Cooking time

10 min

Serving size


Measuring units


Cooking Instructions

Mix salt, flour and pepper in a bowl.
Add onion powder if you want.
Add half the milk and whisk like crazy until smooth.
Add egg.
Add the rest of the milk.
Add egg.
Add cheese if you want.

Grate the potatoes on a coarse grater.
Peel them if you feel like it.
(I like mine with the peel on.)
Squeeze as much as possible of the juices out of the peeled potatoes into the sink.
Add the grated potatoes to the bowl and give it a good stir.

Add a small amount of your favorite frying fat to a hot pan.
Add about a quarter of the mix.
Smooth it out and make a pancake with a diameter of about 25 cm.
Fry on medium-high heat without flipping until the top is rather solid.
Flip and fry the other side for a bit until it gets some color too.
Repeat until you are out of mix.

Serve with lingon and bacon or mushrooms.