Blood pancakes are enjoyed throughout Sweden, Finland, and Norway. They are prepared with a regular pancake batter that is elevated with the addition of animal blood. Whether they are formed as thinner, crêpe-like pancakes or as smaller, chewier types, the pancakes will always develop a typical dark-brown hue.
They are often enriched with onions and spices, and come topped with fresh lingonberries or lingonberry jam. Blood pancakes are sold as a ready-made product across Finland and Sweden.
A beloved Swedish classic called fläskpannkaka is a thick and fluffy pork pancake. The pancake batter is made with flour, eggs, milk, salt, and butter. It is evenly distributed over crispy pork or bacon in a pan, then baked until golden. This scrumptious pancake is traditionally served drizzled with lingonberry jam and accompanied by shredded carrots or cabbage.
In Sweden, it is usually served as a main dish.
Raggmunk is a classic Swedish potato pancake made with milk, flour, salt, eggs, and grated potatoes. The batter is spread out in the pan, and it's then fried in butter on both sides, until it becomes golden brown and crispy on the edges. Once done, raggmunk is traditionally served with salted pork or unsmoked bacon and a dollop of lingonberry jam.
It's important not to use new potatoes because they don't have enough starch to hold the pancake together. This dish is especially popular in winter and during the festive Christmas season.
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