Swedish potato pancakes with pork
Crisp pancakes of grated potato with oven-crisped salted pork belly and lingonberry jam – Swedish home cooking at its best.
- 40 minTime
- 37 minHands-on
- 4Portions
- ≈ 25 krper portion
- 870kcal per portion
Ingredients for 4 portions
- 2 ½ dlPlain flour
- 5 dlMilk
- 2Eggs
- 1 tspSalt
- 800 gPotato, floury
- 3 tbspButter, for frying
- 400 gSalted pork belly, sliced, or bacon
On the side
- 1 ½ dlLingonberry jam
Method
- Heat the oven to 225 °C. Whisk the flour with half the milk to a smooth batter. Whisk in the rest of the milk, the eggs and the salt.
- Peel the potatoes and grate them coarsely. Stir them into the batter straight away so they don't turn dark.
- Lay the pork slices on a baking tray lined with parchment and put them in the middle of the oven.
- Let the pork crisp up in the oven for about 20 minutes, turning the slices halfway.
- Fry the pancakes in butter over medium heat, ideally in two pans at once. Pour in about 1 dl of batter per pancake, spread it thinly and fry for 2–3 minutes per side until crisp and golden. Stir the batter between batches and keep the finished pancakes warm.
- Serve the pancakes with the crispy pork and lingonberry jam.
The cost is estimated from Swedish grocery prices.
