Raggmunk

Method

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

   Mark done

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

   Mark done

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.

    Mark done

Chef’s Tips

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

Pairing Suggestions

• Crisp bacon
• Lingonberry jam
• Cold milk

Storage & Reheating

Best immediately. The batter keeps 1 day refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.