A new take on the Swedish classic Raggmunk

For us swedes, raggmunk, or potato pancakes, really isn’t something new. But making them outdoors in a waffle iron over an open fire, and serving them with the Norwegian specialty “Troll cream” sure is. And it’s about time you try it too!

It’s easy to prepare at home, and perfect to pack with you when heading out. We’re pretty sure that this is going to be everyone’s new favourite. Just make sure to bring the waffle iron!

 

Raggmunk is a swedish classic “pancake” that is made of potatoes, flour, egg and milk. Troll cream is a sugary lingonberry cream that we thank our Norwegian neighbours for. These two really go well together. 

 

RAGGMUNK

For 2 servings, you need:

  • ½ dl flour
  • ½ dl wholemeal
  • 1 tsp baking powder (to make them a little fluffier, you can skip this)
  • ½ tsp salt
  • 2 dl milk
  • 1 egg
  • 2-3 potatoes or other root vegetables (eg carrot/parsnip)
  • butter or oil for frying

 

This is how to do it:

  1. Mix flour, baking powder and salt in a bowl. Pour in a little of the milk at a time. Add the egg and beat the batter smooth.
  1. Peel the potatoes/other root vegetables and grate them on the fine side of the grater, straight into the batter. 
  1. Heat the waffle iron on the fire until it’s really hot.
  1. Pour in the batter and bake.
  1. Carefully lift the iron to check if it’s ready. You may need to help with a knife to loosen the “waffle”. Serve with troll cream (see recipe below).

 

TROLL CREAM

For 2 servings, you need:

  • 250 g lingonberries
  • 100 g sugar
  • 1 tsp vanilla sugar
  • 1 egg white

 

This is how to do it:

  1. Beat the egg white until it becomes foamy. Add a little sugar at a time, while whisking carefully. 
  2. Add the lingonberries and whisk until they break, and give the cream it’s yummy lingonberry taste. 
  3. If you want, you can add a little vanilla sugar or vanilla power to enhance the flavor.

Serve the raggmunk with a generous amount of troll cream on top. Yum!