Swedish Potato Pancakes (Raggmunk) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 . 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. Ingredients:
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) |
Directions:
1. 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.).
2. 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.
3. Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
4. Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
5. Stir the potato shreds into the batter.
6. 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).
7. 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.
8. Serve with sour cream & chives or lingonberry jam.
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