• 200g plain flour
  • 2 tsp salt
  • 1/2 tsp white pepper
  • 400ml milk
  • 3 eggs
  • 8 small potatoes, peeled
  • 3 tbsp butter
  • Flesk or streaky bacon
  • In a large bowl, make the batter by mixing the flour, salt pepper, milk and eggs until smooth. Grate your raw peeled potatoes with a coarse grater and add to the batter and mix well.
  • Heat some of the butter and use a soup ladle to pour in some of the batter mix. Using the back of the ladle, spread the mixture out nice and thin to cook.  Cook some bacon along side in the same pan.

Raggmunkar cooking

  • Turn each potato pancake after about 4 minutes so that they are golden brown on both sides. Remove and keep warm as you fry the remaining     mixture alongside some more bacon. Serve with Lingon sauce, or baked beans or egg or cheese….however you like really!

Raggmunkar with Flesk & Beans