Fluffy Belgian Waffles with Fresh Strawberries and Cream
Crisp golden Belgian waffles served warm with strawberries, whipped cream, and a drizzle of maple syrup.
Raggmunk with Lingonberries
Raggmunk with Lingonberries is a traditional Swedish dish made from grated potatoes folded into a light pancake batter, then fried in butter until crisp-edged and golden. The centre stays tender while the outside develops the signature delicate crunch.
It is classically served with salty fried streaky bacon and spoonfuls of sharp lingonberry preserve, creating the sweet-savoury balance that makes raggmunk so distinctive. This version keeps the method simple and authentic, making it easy to recreate at home. Serve immediately while hot from the pan for the best texture, with extra lingonberries on the side.
Method
20m25m45m
- Coarsely grate the potatoes, then squeeze out excess liquid using a clean tea towel.
- Whisk flour, milk and egg in a large bowl until smooth.
- Stir in the grated potatoes, salt and black pepper to form a thick batter.
- Fry the streaky bacon in a separate pan until crisp, then keep warm.
- Melt a little butter in a non-stick frying pan over medium heat.
- Spoon in portions of batter and flatten into thin pancakes.
- Cook for 3-4 minutes on the first side until deep golden and crisp at the edges.
- Flip and cook for 2-3 minutes on the other side until cooked through.
- Repeat with remaining batter, adding more butter to the pan as needed.
- Serve immediately with crisp bacon, lingonberry jam and optional parsley.
Ingredients
- 30 g Butter for frying
- small handful Parsley chopped, optional garnish
- 120 g Plain Flour
- 1 tsp Salt
- 700 g Potatoes peeled and coarsely grated
- 1 Egg large
- 1/4 tsp Black Pepper
- 200 g Streaky Bacon
- 300 ml Milk
- Lingonberry Jam, to serve
Notes
Squeeze the grated potato well; removing extra moisture is key to crisp pancakes.
Keep cooked raggmunk warm on a tray in a low oven while frying the rest.
If lingonberries are hard to find, use cranberry sauce as a close substitute.
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