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swedish potato pancakes raggmunk



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  • Carbohydrates: 342.8
  • Fats: 9.0
  • Dietary Fiber: 7.0
  • Minerals: 29.0
  • Proteins: 25.0
  • Vitamins: 14.0
  • Water: 19.0


  1. Peel
  2. Rinse and grate the raw potatoes into a bowl of very cold water
  3. Drain potato shreds in a wire mesh strainer or colander and using your hands
  4. Press as much moisture out as possible
  5. Cover with a paper towel and set aside
  6. Whisk together flour
  7. Baking powder
  8. Salt
  9. Pepper and one cup of the milk to make a smooth batter
  10. Add the grated onion
  11. Eggs and remaining milk
  12. If needed to make a slightly thin batter
  13. Whisk until combined
  14. Stir the potato shreds into the batter
  15. Heat griddle or large frying pan to about 350f and rub the griddle with a thin coat of canola oil
  16. When oil is hot
  17. Pour 1 / 4 cupfuls of batter onto the griddle and cook until golden on the bottom
  18. Flip pancake over and cook until golden on that side
  19. Serve with sour cream & chives or lingonberry jam

Step 11

Total Time in Minute 26

Ingredients Count 11

cooking swedish potato pancakes  raggmunk

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Baking powder






Sour cream


Lingonberry jam

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