Raggmunk (Potato Pancakes with Bacon)

Method

1. 1

   Whisk the flour, milk, eggs and salt into a smooth, thin batter.

2. 2

   Squeeze the grated potato firmly in a clean towel to remove excess liquid, then stir it into the batter.

   💡 Dry potato is the difference between a crisp pancake and a soggy one — wring it out harder than feels necessary.

3. 3

   Fry the bacon in a skillet until crisp; set aside and keep the fat in the pan.

4. 4

   Add butter to the bacon fat and ladle in the potato batter in thin rounds, pressing flat with a spatula.

5. 5

   Fry until deeply golden and crisp at the edges, about 4 minutes per side.

6. 6

   Serve each pancake hot, topped with crisp bacon and a spoon of cold lingonberry jam.