Editorial: Kockums JernverkPublished: 2026-11-06

Raggmunk – Swedish potato pancakes with pork belly and lingonberries

Name: Raggmunk – Swedish potato pancakes with pork belly and lingonberries
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Swedish
Ingredients: 150 g plain flour; 600 ml whole milk; 2 eggs; 1 tsp salt; 800 g floury potatoes, such as Maris Piper; 500 g lightly salted pork belly, sliced about 5 mm thick; 50–75 g butter; 300 ml lingonberry jam or stirred lingonberries

Serves 4 · 1 hour · Classic frying pan

Raggmunk should be thin, lacy and crisp at the edges. That takes a hot pan and plenty of butter, and in carbon steel you fry the pork belly first, then the pancakes in the same fat.

Raggmunk are Swedish pancakes made from grated raw potato in a thin batter, fried in butter until crisp and lacy at the edges. They are best when you grate the potatoes just before frying, cook in batches in a well-heated pan and serve straight away with fried pork belly and lingonberries.

A crisp golden raggmunk in a classic carbon steel frying pan, with fried pork belly on a plate and a bowl of lingonberries beside it

Ingredients

Serves 4

Batter

150 g plain flour
600 ml whole milk
2 eggs
1 tsp salt
800 g floury potatoes, such as Maris Piper

For frying and serving

500 g lightly salted pork belly, sliced about 5 mm thick
50–75 g butter
300 ml lingonberry jam or stirred lingonberries

Method

Whisk the flour with half the milk to a smooth batter. Whisk in the rest of the milk, the eggs and the salt.
Heat the oven to 100 °C. Fry the pork belly in the pan over a medium-high heat without extra fat for 3–4 minutes per side until crisp and golden. Keep it warm in an ovenproof dish in the oven and leave the fat in the pan.
Peel the potatoes and grate them coarsely just before frying. Stir them straight into the batter so they don't turn grey.
Heat the pan over a medium-high heat with a knob of butter in the pork fat. Pour in about 100 ml of batter and spread it thinly with the back of a spoon.
Fry each raggmunk for about 3 minutes per side until golden brown and crisp at the edges. Add more butter before each new pancake and stir the batter between batches.
Keep the finished pancakes warm in the oven and serve with the pork belly and lingonberries.

Why it works

A hot carbon steel pan with plenty of fat gives raggmunk their crisp, lacy edge. The steel heats back up quickly between batches, and the fat left from the pork belly adds flavour to the pancakes.