Many countries have their version of potato pancakes and so does Sweden where they call it “Raggmunk”. In Sweden, they are typically served with bacon and lingonberry jam, which we both replaced by wild counterparts for which we already posted recipes previously.
We replaced potatoes with Jerusalem artichokes, which are less starchy so this recipe requires a bit more flour then usual to achieve the right binding. In our first batch, we didn’t adjust yet and found out that increasing the amount of flour by 10% resulted in the perfect binding.
Swedish Jerusalem artichoke pancakes
Servings: 4 people
Equipment
- 1 pot
- 1 grater
- 1 bowl
- 1 Frying pan
- 1 spoon
Ingredients
- 400 g peeled jerusalem artichokes
- 44 g flour
- 250 ml milk (can be vegan)
- 1 tsp salt
- 1 egg
- butter for frying
- witch becon (for serving: https://chefofnature.com/?p=1630)
- lingonberry jam (for serving: https://chefofnature.com/?p=939)
Instructions
- Wash and peel the jerusalem artichokes.
- Grate the artichokes.
- Mix flour, egg, milk, and salt in a pot.
- Add jerusalem artichokes to the mixture and let it rest for 30 min.
- Heat the frying pan with some butter.
- Add some mixture to the pan forming a pancake. Fry both sides until golden brown.
- Serve with witch bacon and lingonberry jam.
