Raggmunk is the name for a Swedish potato pancake. The pancakes are fried in butter and served with fried pork and – would you believe it – lingonberries.

Start reading

Photo: Leif Johansson/Bildarkivet

A potato pancake for winter

The raggmunk pancakes cannot be made using new potatoes, since potatoes that are harvested in early summer don’t contain enough starch to hold the pancake together. On the other hand, this dish is typical hearty winter fare, so it doesn’t matter.

The more crispy and buttery the pancake is around the edges, the better it tastes. The trick is not to spread the batter too thickly. And if you mix a little diced onion into the recipe, this Swedish potato pancake can also be called ‘French’.


(4–6 servings)
1 egg
90 g (3 ¼ oz) wheat flour
300 ml (1½ cup) milk
2 tsp salt
800 g (28 oz) potatoes
50 g (2 oz) butter
400–500 g (14–18 oz) salt pork
raw stirred lingonberries


Make a pancake batter using the egg, flour and milk. Add salt. Peel the potatoes and grate them. Mix in, then fry small patties of the potato pancake batter in butter until golden brown on both sides. Fry the pork until crunchy. Serve with raw stirred lingonberries.

Last updated: 25 March 2014

Carl Jan Granqvist & Lena Katarina Swanberg

Innkeeper Emeritus Carl Jan Granqvist selected the dishes. ||| Journalist and author Lena Katarina Swanberg wrote the texts. Translation: Victor Kayfetz.