Raggmunk

Ingredients

• 600 g potatoes
• 100 g all-purpose flourSubstitute: spelt flour
• 200 ml milkSubstitute: oat milk
• 3 whole eggs
• 60 g butter
• 300 g pork bellySubstitute: bacon
• 4 tbsp lingonberry jamSubstitute: cranberry sauce

Instructions

1. 1

   Whisk flour, milk, eggs, and a pinch of salt into a smooth batter.

2. 2

   Peel and coarsely grate potatoes. Stir immediately into the batter to prevent browning.

3. 3

   Slice pork belly thinly and fry in a separate pan until crispy. Keep warm.

4. 4

   Heat a generous knob of butter in a skillet over medium-high heat.

5. 5

   Ladle batter into the pan, spreading into thin rounds. Fry 3-4 minutes per side until deep golden and crispy.

6. 6

   The key is enough butter and high enough heat for that signature crunch.

7. 7

   Stack pancakes on plates, top with crispy pork belly, and serve with a generous spoonful of lingonberry jam.