Gluten-Free Swedish Potato Pancakes (Raggmunk)

Ingredients

• 2 lb Potatoes
• 1 cup Milk (Dairy or Non-Dairy)
• 0.5 cup Gluten-Free Flour Blend
• 0.5 tsp Salt
• 2 tbsp Butter (or Dairy-Free Alternative)
• 8 slices Bacon
• 0.5 cup Lingonberry Jam

Instructions

1. 1Peel the 2 lb Potatoes and grate them coarsely using a box grater or food processor.
2. 2In a medium bowl, combine the grated potatoes, 1 cup Milk, 0.5 cup Gluten-Free Flour Blend, and 0.5 tsp Salt. Stir everything together until it is well combined.
3. 3Place a 12-inch non-stick skillet over medium heat. Add 1 tbsp of the 2 tbsp Butter (or Dairy-Free Alternative) to the skillet and let it melt, about 1 minute.
4. 4Pour 1/4 cup of the potato batter into the hot skillet for each pancake. Cook for 3 to 4 minutes per side, until the pancakes are golden brown and crispy. You may need to add the remaining 1 tbsp of Butter (or Dairy-Free Alternative) to the skillet between batches.
5. 5While the pancakes are cooking, place the 8 slices Bacon in a separate large skillet over medium heat. Cook the bacon for 8 to 10 minutes, turning occasionally, until it is golden brown and crispy.
6. 6Remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain any excess grease.
7. 7Serve the potato pancakes immediately with the 0.5 cup Lingonberry Jam and the crispy fried bacon.

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