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Ingredients
- 2 dl (4/5 c.) white flour
- 1 1/2 tsp. salt
- 5 dl (2 c.) milk
- 1 egg
- 8 potatoes (700 g or 1 1/2 lb.)
Method
- Mix flour and salt.
- Add half of the milk and whip it into a batter, free of lumps.
- Add the rest of the milk and the egg. Peel the potatoes and shred them (a food processor works fine). Mix the shredded potatoes into the batter immediately, so that they don't turn gray.
- Let some margarine or butter melt and turn light brown in a frying pan.
- Fry the batter as pancakes (not quite 1 dl (1/3 cup) batter per pancake).
- Serve the Raggmunkar directly from the pan with crisp fried bacon, lingonberry jam and shredded carrots.
