Swedish potato pancakes, known as raggmunk, are crispy, golden pancakes made from grated raw potatoes and a simple batter of flour, milk, and eggs. They are a beloved Swedish home-cooking classic, often served with lingonberry jam and fried pork or bacon. This recipe yields pancakes that are wonderfully crisp on the edges, tender in the middle, and full of potato flavor—a perfect balance of savory and sweet.
Ingredients
- 4 medium russet or Yukon Gold potatoes (about 1.5 lb / 680 g), peeled
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1 tsp (5 g) salt
- 1/4 tsp (1 g) freshly ground black pepper (optional)
- 3–4 tbsp (45–60 ml) neutral oil (such as canola or sunflower), for frying
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the flour, salt, and pepper (if using). Add the milk gradually while whisking to avoid lumps. Add the eggs and whisk until the batter is smooth and homogeneous. Set aside.
- Grate the potatoes: Using a box grater or a food processor with a grating disc, grate the peeled potatoes into fine shreds. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispiness—excess moisture makes the pancakes soggy.
- Combine: Add the squeezed potatoes to the batter and stir until well combined. The mixture will be slightly thick but pourable. If it seems too thick, add a tablespoon or two of milk.
- Heat the pan: Place a large non-stick or cast-iron skillet over medium-high heat. Add about 1 tablespoon of oil and swirl to coat the pan. Wait until the oil shimmers but doesn’t smoke.
- Cook the pancakes: For each pancake, pour about 1/4 cup (60 ml) of the potato batter into the hot pan, spreading it slightly with the back of a spoon to form a 5–6 inch (13–15 cm) round. Cook for 2–3 minutes, until the edges are golden brown and crisp. Flip carefully with a spatula and cook for another 2–3 minutes on the other side, until golden and cooked through.
- Keep warm: Transfer the cooked pancakes to a baking sheet lined with paper towels and keep them warm in a 200°F (95°C) oven while you cook the remaining batter. Add more oil to the pan as needed between batches.
- Serve immediately: Serve the pancakes hot, straight from the oven, with lingonberry jam and optional fried pork or bacon.
Tips
- Substitutions: If you don’t have lingonberry jam, use cranberry jam or a tart red currant jelly. For a gluten-free version, replace the all-purpose flour with an equal amount of gluten-free all-purpose flour blend; the texture will be slightly more delicate.
- Storage: Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. Layer them with parchment paper to prevent sticking.
- Common mistake: Don’t skip squeezing the potatoes! If the batter is too watery, the pancakes will steam instead of crisp. Also, avoid overcrowding the pan—cook one or two at a time, depending on pan size.
- Make ahead: You can prepare the batter up to 1 hour ahead, but the potatoes will start to brown (oxidize) and release more liquid. To minimize this, squeeze the potatoes and stir them into the batter just before cooking.
Serving Suggestions
Serve raggmunk hot with a generous spoonful of lingonberry jam on top or on the side. For a traditional Swedish meal, pair them with fried pork belly or bacon and a simple green salad. They also work beautifully as a brunch dish with a dollop of sour cream and fresh chives.
Variations
- Add onions: Finely grate half a small onion and squeeze it with the potatoes for a more savory flavor.
- Herb version: Stir in 2 tablespoons of chopped fresh dill or chives into the batter for a fresh, aromatic twist.
- Baked version: For a simpler, lower-fat option, pour the batter into a greased 9×13-inch baking dish and bake at 400°F (200°C) for 25–30 minutes, until golden and set. This yields a more casserole-like texture, not crispy individual pancakes.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or until hot and crisp again. You can also reheat them in a dry skillet over medium heat for 2–3 minutes per side. Avoid microwaving, as it will make them soggy. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat frozen pancakes directly in a toaster or oven.
Frequently Asked Questions
Can I use leftover mashed potatoes? No, raggmunk requires raw grated potatoes for the characteristic texture. Mashed potatoes will yield a dense, gluey pancake.
Why are my pancakes soggy? Sogginess usually means the potatoes weren’t squeezed well enough, or the batter was too thick. Make sure to wring out all excess liquid from the grated potatoes, and if the batter seems too thick after combining, add a splash of milk.
Can I make the batter ahead of time? It’s best to cook the batter immediately after mixing, as the potatoes will oxidize and turn gray. You can prep the grated potatoes a few hours ahead if you keep them submerged in cold water, then squeeze them dry right before mixing.
What type of potato is best? Russet or Yukon Gold potatoes work well because they have a high starch content and lower moisture, which helps achieve crispiness. Waxy potatoes like red potatoes will be less crisp.
Can I use a different oil? Yes, any neutral oil with a high smoke point, such as vegetable or grapeseed oil, works. Butter adds flavor but burns easily; if you use it, mix it with oil.
Are these pancakes gluten-free? Not as written, but you can substitute the all-purpose flour with a gluten-free blend. The texture will be slightly more delicate, but they will still be delicious.
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- Schnitzel in Air Fryer: Crispy, Golden, Easy Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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