The tradition of making potato pancakes is pretty wide spread in eastern european countries and there are plenty of local varieties (read more about it here: http://en.wikipedia.org/wiki/Potato_pancake). In Sweden, raggmunk is a common course on the lunch menu in schools and loved or hated by many. To me, raggmunk is a perfect thing to cook when resources in the fridge are limited and I’m looking for something filling but not meaty.
This is how I do it:
Ingredients: (for 2 people)
1 large russett potato (any type of soft potato works fine)
A pinch of thyme (not necessary but adds extra flavour)
Two pinches of salt (just salt until you think it’s good. I like things salty)
Butter for frying
1. Peel the potato and then grate it into a bowl (don’t pour off the juice from the potato).
2. Mix the grated potato and the 2 eggs with a whisk.
3. Add the flour and whisk until there re no lumps.
4. Add the milk, the salt and the thyme and stir it all together.
5. Heat up a frying pan to the highest heat and melt a chunk of butter in it.
6. Pour some potato mixture in the pan and spread it out with a spatula (try to make them quite thin, then they cook faster).
7. Turn down the heat a little bit and fry the pancake until it is not liquid on top, then flip.
8. Voila! Pancake done!
Even though raggmunk is most commonly eaten with just lingonberry jam, I decided to fry up some champignons and leek and then serve it with a scoop of 14% sour cream and a little touch of jam on top. Since you get about 4 pancakes per person you can always eat a few savoury and save the sweetness until the end.