Raggmunk

Raggmunk: Step by Step

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1. Whisk the flour, milk, egg, salt and white pepper into a thin, lump-free batter and rest 10 minutes.

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2. Fry the bacon in a dry pan until crisp, then keep it warm.

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3. Grate the potatoes coarsely, directly into the batter as you go so they do not discolour.

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4. Do not squeeze them — the starch helps the pancakes hold.

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5. Stir well; the mixture should be loose and pourable.

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6. Melt a knob of butter in a wide frying pan over a medium heat.

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7. Pour in a ladleful and spread it to a thin round about 15 cm across.

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8. Fry 4 minutes, until the underside is deep gold and the edges lacy.

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9. Turn and fry 3 minutes more, adding butter for each pancake.

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10. Serve hot with the bacon, lingonberry jam and chives.

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Things to Watch For

1. Grate straight into the batter.
2. Do not squeeze the potato — this is not a rösti.
3. Butter, and fresh butter for every pancake.

What to Serve It With

Crisp bacon · Lingonberry jam · Cold milk

Keeping Raggmunk

Best immediately. The batter keeps 1 day refrigerated.

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.