A swedish "pancake" is pretty much exactly like the russian one you made in the beginning. A raggmunk isn't exactly classed as a pancake here in Sweden :) Great video nonetheless!

Swedes would throw you out of their house if you called raggmunkar pancakes in Sweden xD

I learned a thing with this video. Raggmunk is a triggery subject for the Swedes. Beware!

I am Indian and it's so cute to see you enjoy something I eat on a daily basis. Kudos on that dosa. Looks perfect!!

The Swedish pancake is called “tunnpannkaka” which means thin pancake. The thing you did “raggmunk” is NOT what we call pancake.

I'm seeing a lot of my fellow swedes complain about the ragmunk gthink and I gotta agree, a raggmunk is certainly not a pancake although it is indeed served with lingonberry jam.

"How do you even eat a stack of pancakes?" Gluttonously.

You should do a part 2!! There are still Korean, Chinese, Indonesian, Cameroonian, Nigerian, Egyptian, Moroccan, Turkish!!

I love how all of the swedish pepole in the coments are so upset about that he made raggmunkar instead of tunnpankaka

This comment section: 80% "Raggmunk is not a pancake" 10% "I see a lot of complains about raggmunk and I agree" 8% "So many people are complaining about Raggmunk" 2% Other

You made an excellent dosa. Usually it is difficult to make such crispy dosa. In India we have many pancakes, if we go by your defination. We have Besan Chilla, Stuffed Chilla, Moong Daal Chila, Khandavi, Neer dosa, Uttapam, Appam, Chilka Roti, Pua, Malpua, and many many more. Please do explore these recipes. Love the way you go so deep into a recipe. Do try all these

For anyone interested in Breton Crêpes, here's a bit more info that might interest you: First, in the western half Brittany (the western "arm" of France), "galettes" are just crêpes; or, to be precise, crêpes de blé noir (the French term for buckwheat is "black wheat"). And since my family originates from the Morbihan region, I'll be using crêpes for both; either wheat crêpes or buckwheat crêpes. *Side-note:* Until the government actively finished killing off all local dialects and regional accents across France somewhere around the time between the two World Wars, Bretons mostly only spoke... Breton, a Celtic language closest to Welsh (or better, Cornish). Furthermore, even within Brittany, language was not nearly uniform. My two grandparents come from villages separated by just a few kilometers, but when they met, they could just barely understand each-other (imagine someone from the most remote parts of the USA, mayne Louisiana and someone with one of those mind-blowing accents from somewhere in Brittain or Ireland). The distinction between the two is clearly that my grandfather was from a larger town closer to the coast, so his Breton hat a lot more French mixed in, and possibly some other languages, while my grandmother spoke a "purer" and more rural Breton. Getting back to the topic, my grandfather would call crêpes "krampuairr" (rough interpretation of the sounds into English) while my grandmother says "krampoos"; both totally different from the modern "litterary" breton "krampouezh". Now for some interesting details: traditional buckwheat crêpes are actually extremely difficult to make because they *do not* use eggs or milk. This means the buckwheat flour-which doesn't stick together like wheat does-has to be agitated before pouring in order to remain in suspension in the liquid and not all sink to the bottom. This results in thin gray crêpe (brown where grilled) *full* of holes (formed by air bubbles when the water boils away) and with a rich and distinct buckwheat flavor. And I do mean *distinct*! Buckwheat is quite strong and rich, which works great for a really thin crêpe; it's hardy and filling even though there's basically nothing to it. In fact, the simple ingredients (water, cheap flour made from what are basically weeds in the region, water, salt and a bit of butter) are a dead giveaway of what this was: a basic "bread" typical of an extremely poor region*. My grandparents clearly remember it being the base of most evening meals when they were kids; usually served with a mostly-clear vegetable broth to dip in (often the broth was poured directly in "bowls" curt directly into the table top). Traditionally they are served either 1) Dry and dipped in buttermilk; or 2) Covered in butter (while still piping hot so the butter should be all melted). This said, in places with more money, other toppings were also very common; here are a few "classics": - Andouillette (aka. chitterling sausage, smoked pork intestine sausage) - Ham, cheese and an egg (usually called a crêpe complète, which is like saying "the works") - Lard (tfrench thick-cut bacon) or lardons (the traditional French bacon "bits"); sometimes with potatoes Naturally, most crêperies now offer much more variety in terms of toppings (sausage and mustard, spinach and smoked salmon, ...); but a great sign of a "real" traditional Bretton crêperie will be the presence of "dry" and butter crêpes at the top of the list, and *at least* Andouillette from the list above. My understanding is that the wheat flour crêpes are more of a naturally formed "fusion" cuisine that likely appeared either in eastern Brittany or along the coast where more wheat flour was used. Though this is just intuition, not something I've researched into. They are considered "traditional" when paired with sweet toppings (sugar, jam, chocolate/Nutella etc.) while buckwheat crêpes are basically always savory and full of butter. *This is a bit over-simplified: the coastal parts of Brittany were actually quite rich at some points in time, especially when colonies were all the rage (both because of import/export of goods, but also-unfortunately-slavery); but the rest of Brittany was quite poor for a long time. Most Bretons did not speak French, and were often looke down upon as being crass, crude and mostly full of peasant folk. There is a rich history of cultural discrimination there that I am not qualified to get into.

"raggmunk" Potato pancake aint really a pancake in sweden, We do the same as the first one when ppl talk about pancake here in sweden.

Raggmunk isn’t a pancake swedish pancakes are like the Russian ones and when you do eat Raggmunk you serve it with lingonberry and bacon

Omg the proudness I felt when I suddently hearded about our Venezuelan Cachapas 🥰🥰🤩🤩 I love them!! We achieve the perfect consistency of the corn by grinding the corn, you can use for example the meat grinder of the kitchenaid. To that we always add a little bit of sugar, milk and we add some corn flour to make it take a texture that doesn’t break when you flap it. Success with your next try! We also love to put some butter before the cheese 😁🙈 omg my mouth is watering!

Hey Andong, I have really enjoyed your willingness to learn and make mistakes because that’s what cooking is about. My partner, Sonia, is Venezuelan and we have tried many times with the freshest corn available and the best results always require chachapa flour. I don’t recommend regular maseca or masa Hareina. Apparently it has something to do with Venezuela having many varieties of corn all with different uses. Some are more starchy and used for “pancakes” or cachapas. Hope this is useful!

Damn all of these comments are about the ”raggmunk”

”Calling Raggmunk a pancake”. -Sweden left the chat

Andong: I grew up on my babushka blin *the first member of the boris family to have ever do a face reveal*

This is really interesting! Pancakes are such a versatile basic concept. Being Swedish, I've grown up mostly associating pancake with sweet flavours (jam and whipped cream is a classic, or ice cream). I usually brown my butter in the pan before pouring in my batter, which gives a really good flavour. I've only had Ethiopian injera once but I really liked it - I'll definitely have to try the Somali version at some point. All the savoury variations look delicious! My favourite pancake based food is probably the Chinese jianbing - it's savoury, soft, crunchy, filling, and just super delicious. As for the "controversy": I think my fellow Swedes need to work on their English comprehension 🙄 raggmunk isn't presented as _the_ Swedish pancake, but _a style of_ Swedish pancake - which it absolutely is.

I've seen others comment this but I'm just adding validity to their claims, a raggmunk isn't really what a swede would call a pancake, our pancakes or pannkaka os more like a crepe or the Russian style pancake you made. But we don't att butter to the batter and if we do its melted. And milk can be substituted with water, but that is more of a "poor man's" recepie. Additionally the Swedish pancake can be a bit thicker then a crepe but that is up to personal preference. And they're served with jam and whipped cream or ice-cream. A noteble version of Swedish pancakes are plättar. Wich are a smaller but often thicker pancake that you need a specific cast iron for called a "plätt järn" Lastly raggmunk is served with either bacon or smoked pork and lingon berry either in jam form or what we in Sweden call "rårörda" lingon. Wich is a more tart alternative. Also in homestyle raggmunk a grated carrot can be mixed into the grated potatoes. Great video 👍

I was so triggered by the Swedish “pancake” and was going to comment but I feel like every other Swedish person om here covered that for me 😂

Upvoted just for my beloved Breton co-citizens' galettes ^^ There's also another french pancake version from the southern part called "matefaim", "matafan" or "matefin" (about the same pronouciation although the first one might be the easiest one for you to decipher, it means "hungerbuster"). It is a sort of very thick pancake, so thick it could be called the lambas of pancakes.

You would absolutely LOVE the dutch pannenkoekenhuizen (Pancake houses). These are restaurants fully devoted to pancakes. Each house has their own secret batter. Here you can get German style pancakes, sometimes with a little bit of fermentation. But you can order it with whatever you want in or on it. Dutch cheese & ham. Ham & pineapple. Blueberry. Sometimes mixed in with the batter, sometimes on top of the batter, sometimes added after baking it. The whole experience of a pancake house is amazing, like visiting your grandmother.

Raggmunk is not pancake, “pannkaka” is Swedish pancake.....

Pfff, my fellow swedes are touchy.. Sure, our traditional pancake is pretty much exaclty your blini. But there's no point in showing the same thing twice. Your raggmunk looks great and I will defninatley try it with apple sauce next time.

Super impressed by his pancake game! 👏🏼 And it’s amazing how he nailed so many dishes of pancake type foods from around the world that are so varied and unique. I like how he paid homage to the different corners of the globe by small things like the style of garnishing the Japanese dish with those signature lines of mayo and flakes on top, and rolling the dosas so perfectly eating them with his hands. As a language enthusiast, I loved hearing his pronunciation of crêpe the right way! As a pancake enthusiast, I would like to add a few of my favourites to the list for others to try: 1) The Chinese jian bing （煎饼）: a super big crêpe, cooked with a layer of egg squeegeed on top, folded up around a crispy cracker with some salty and spicy sauces. Perfect breakfast. 2) The Brazilian tapioca pancakes (beijú) with lots of melty butter. 3) The Taiwanese crêpe burrito (潤餅), filled with 2-3 ice cream scoops of different local flavours, shaved candied peanut, and cilantro (trust me, it works!) (Also from Taiwan, the custard-stuffed pancakes are the best!) 4) My great-grandmother was from Belarus, and she would always make her palachinki with so much love at every special family meal. They are crêpes that are rolled up with a sweet cottage cheese filling, topped with whipped cream and delicious, runny thawed strawberries. 5) I’m Canadian, so I must also mention the renowned Canadian flapjack (especially my family recipe), but it HAS to be served with 100% real maple syrup (none of those imposter syrups!) That’s all! What are your favourite pancakes? I am always ready to add more to my list of things to try!

Huge pancake tour, awesome man! Just to add my pinch of salt, I'm from Brittany where's the French galettes and crêpes are from and the difference between thoses two isn't just the flour. For galette you only use water instead of milk and usually leave the batter a bit thicker than for crêpes. Anyway thanks for all this tour.

That is NOT a swedish pancake!!! Have’nt anyone heard about the ”Swedish pancakes”??

Yep... looking at the comments about "raggmunk" being the pancake of Sweden... You need to revisit this touchy topic and get it right.

I was surprised when you went with Anjero instead of Malawah and I was even more surprised when you used yeast because I’ve never seen Anjero made that way. But I’m still really glad Somalia was in this video and I really wanna test this recipe now.

Dude did an amazing job with the Dosa for someone who's never made it before. It looked super tasty Edit: that Okonomiyaki looks awesome as well

the swedish pancacke is exactly like the russian one the only difference is that you melt the butter

Venezuelan Here, it's amazing that you took us in consideration

The fact that you pronounced dosa correctly made me very happy.

The dutch are really interesting when it comes to pancakes. I mean they eat them sweet or savory, they make em with different kinds of flour and they even have restaurants just dedicated to the flat dish ^^

A lot of coments on the raggmunk and I must add to them to say yours really doesn't look like a traditional raggmunk (which might be good because I don't like them), the batter is too thick, it needs more potatoes and it's usually cooked more so it has more colour and get some crispy bits. And like other people already have said we definitely don't call them pancakes in Sweden (our pancakes are pretty much the same as the russian ones but we have whipped cream instead of sourcream) and they are definitely not served with applesauce but bacon and lingonberries :b I really liked the video though! And you have a really nice voice!

Damn, the Swedes are throwing a fit over the raggmunk. And while I agree, I understand why Andong did it. Swedish pancake is basically the same as the Russian blini, so if he replace it with raggmunk, he would have only done the blin.

American Liberty Freedom Pancake cracked me up so much xD

Lived in Japan for 5 years, okonomiyaki was my go to drunk food from the street stalls!

I’m glad that you did the “Raggmunk” but you N E E D it with lingonberry jay and one last thing smoked pork, something like bacon but thicker and not as smoked.

Raggmunk would typically be served with lingonberry as you said, but another component in a raggmunk is bacon by the side. The robust taste profile and "fattiness" of the potatoes and bacon is immediately undercut by the acidity and brightness of the lingonberries, essentially serving as a reset button for your palette allowing you to scarf them down endlessly. Which is why we Swedes also love them on our meatballs. However when we typically say pannkakor (pancakes) or plättar if you're from the north we refer to the blin type of pancake. We also have ugnspannkakor (oven pancakes) which is just regular pancake batter but made in the oven instead, my parents love to have them with bits of bacon inside while i opt for the sweeter side with jam. Blood pancakes are also very popular here and i think Germany also has them(?). The blood gives them an interesting "rubber" quality because of the iron and coagulation.

Hi Andong, I am from Indonesia. I just discovered your channel and really enjoyed it. To add to your pancake of the world collection: we have a snack called ‘dadar gulung’. A green colored crepe liked pancake (green color comes from pandan paste), filled with sweetened shredded coconut (sweetened with brown coconut sugar). You should try it.

I have been following your channel for almost 2 years and I absolutely LOVE it! You are very talented, and an excellent cook. Thank you so much for such an amazing content.

With the raggmunk you usually have some bacon type meat and lingonberry jam. That's what you'd get in a restaurant

Guys, he didn’t say raggmunk was a pancake, he just said it's based around a pancake-like batter, which is true. As for the apple jam, yes lingon is the traditional pairing, which he also mentioned and he said that as a german he likes it with apple sauce. Ta det lungt alla, raggmunk är skitgott oavsett vad man har det med!

I would've loved to have seen bánh xèo added to that list as it's both unique and very popular among the Vietnamese people. The French galette looked amazing and something I try. Overall a great video. Props for both high quality content and high quality camera work.

No British pancakes..... We even have a whole day dedicated once a year, Pancake Day

As a guy from the northern parts of Sweden i'm having a great time reading the furious comments from the south of Sweden. Here in the north we are mocked at for calling "pancakes" "plättar" by southern swedes, and we always have to defend our way of calling "pancakes" "plättar". For us in the northern parts, "pancakes" is what other swedes refer to as "oven pancakes" which is (as it sounds) a big pancake you bake in the oven in an oven plate.

Hey Andong, not sure if you'll see this but I wanted to correct a few things regarding the Canjeero (pronounced "Anjero") 1 - Anjero does not have Teff flour. People usually assume Anjero and Injera (Ethiopian) have the same/similar ingredients - but Anjero is traditionally made with Maize, Wheat Flour and some rare cases...Buckwheat. 2 - While we do eat Anjero like a pancake (honey, butter, sesame oil), I wouldn't really class it a "pancake". Technically, you can class it as a pancake, as it doesn't have the substantial texture of the Injera - but if you ask a Somali what a "Somali pancake" is...they would immediately reply Malawax (Malawah). Malawah is actually very similar to the Russian Blintz and the British pancake. I guess the one difference is that Malawah has no oil or butter incorporated into the dough, however - unlike the Blintz, you fry it in a fair amount of oil or clarified butter to get a crispy bottom and a spotty top. Both Anjero and Malawah can be eaten sweet or savoury... I would love a video on the different types of spiced tea, so many variations like Yemeni, Indian, Somali and even the westernised "Chai Latte".

I found your channel yesterday and I've been binging it since. I love how well-researched your stuff is and the fact that you combine it with a walk-through of the recipe and a detailed review of how things taste is just wonderful. Now, back to binge-watching.

Thank you for including dosa and as a South Indian I'm happy that you loved it.

"A good old блинчик" really warmed my heart

While everyone is talking about the swedish "not pancake", I will talk about the french one ! Galette is usually made just with buckweat flour, salt and water, sometimes an egg but no necessarily. No milk ! So the color is much darker and it is very different of a crêpe ! And most of the time, it is only eaten with savory food :) for the sweat, you really go for a crêpe (witch is really the same as the russian one) But really great video and quality content !!! I just discovered your channel and I love it!!

It's so fascinating to see the results of your research every video! Thank you for enriching our lives with knowledge about culinary and culture around the world, keep it up!

I am from Slovakia🇸🇰 and we have 3 types of pancakes. The first is very similar to the russian recipe you showed, but we put the filling inside and than roll them, other than that it's almost the same. Then there are "lievance" or "dolky" which are made of slightly thicker batter than the russian style pancakes and when done are about as thick as american pancakes, but we don't put baking powder or soda in. They are very little, like 8-10 cm in diameter and we eat them drizzled with jam or what ever sweetner you like. We actually have special pans to make them in. And thirdly, we have "lokše" (lokshe) and they are made potatoes, eggs and a tiny bit of flour. The dough is rather thick and you actually roll them out before you cook them. I know it doesn't fit the pancake criteria perfectly since it isn't runny, but we eat them like pancakes just with savory fillings, usually stuffed with chicken liver and onion kind of stew or as a side for example with duck and sweet cabbage. It may not sound very appetising, but trust me it's awesome. The "lokše" are often eaten at festivals or when there is some kind of event where they serve food, you are guaranteed to find it there. I make "lokše" with my grandma and it's always a lot of fun😁.

Me being a South Indian, I am impressed how good your dosa came out, I have never been able to get it so crispy.

As a Venezuelan I never considered Cachapas a pancake, but here is a way easier way of making them with only 2 ingredients: -Fresh corn -Corn flour Yes, a lot of corn, I know, but it's the only way it works in the US because for some reason the corn here is different, in Vzla we use more ingredients but here the corn is way sweeter and moister. First, take the corn and add it to the blender, then gradually put the flour until it is a pancake-like consistency (not too watery). And that's it.

Yo Don Antonio, I'm Venezuelan, your rendition of the cachapa is a solid 7/10. You need more cheese (a lot more, btw, queso de mano is just a different shape for mozzarella, they gro through the same process, except queso de mano is primarily cow milk instead of buffalo) and a huge dollop of salty creme fraiche on top. We call it nata. Cachapa is supposed to be sweet, so feel free to add more sugar if the corn is not sweet enough. I found that wheat flour helps with the elasticity of the dough (helps in the folding process) a lot better than harina pan (which is not the same as Masa, masa is nixtamalized, while harina pan is pre-cooked). If you have any specific questions I'm happy to share more!

I really really like the setting of these videos. The dim yet warm lighting gives andong's kitchen an almost man cave feeling. It's just so cozy looking, and it just seems like my kind of place. Plus, I'm a foody, and it's a freaking kitchen. So that's a double ++

Somali's have a sweet pancake called malawah and the canjeero is considered more savoury as it's usually served with stews but can also be had with sesame oil (or butter) and sweet somali tea over the top.

Swedish, Norwegian and Danish pancakes are the same and remind more of the Russian pancakes, though we melt the butter on the pan

Somali anjera is one of the 7 wonders of the world. Best testing, never gets old, you can have it sweet or savoury. It is cheap to make, easy to make, the list goes on and on.

Love this video. No controversy regarding the American version you made it it perfect. If anybody wants to make them and they don't have buttermilk you can add two tablespoons of vinegar to 3/4 of a cup of milk and let it sit for about 5 minutes, and they'll still come out super fluffy. Love your videos.

8:30 “...and a generous drizzle of maple syrup.” > Proceeds to tentatively pour on a teaspoon of syrup.

As a dutch person I'm missing dutch pancakes

Thank you for including a variety of cultures. Awesome video!

Andong, I just spent about an hour reading through the comments and oh, wow, there are a lot of pancakes out there! Maybe do a part 2 and a part 3 with 10 - 20 more countries' versions of pancake. I think it would be a hit! Thanks again for your hard work in this video. I really did enjoy it very much.

*messes up when turning pancake* Me: “Блин.”

0:22 Andong: First of all let's answer one very important question Me: Why is there a cat?

As a Venezuelan I was really confused when I saw that yellow dough JSJJSJJS I never considered a cachapa being a pancake, we gota pancakes over here so👀

Oh, maple syrup in coffee! I need to try that. I usually add molasses to my morning cup of Joe!

elevate that indian dosa with some sambar on the side. It'll be out of this world :)

Very interesting, there are so many types to discover! A small note: a French buckwheat galette normally uses water, not milk, as the liquid component -- milk is typically used only for crêpes.

I was surprised when Somalia was in this video, I didn't expect my country's culture to be known :)

You should definitely try Algerian pancakes “baghrir” they’re actually made with both yeast and baking powder pretty salty by themselves but served with honey such an interesting mix of flavors you won’t be disappointed!

Andong since you mentioned flat breads aren't pancakes, I challange you to make a flatbread form all over the world challange. From Rotis to tacos, but starting with the brazilian tapioca flat bread!

Dosa is being slept on in Germany. It’s so damn good and a vegetarian dream food. Plus it’s great if you’re trying to save some money. In a pinch red lentils can be subbed for the urad daal.

Me, waiting the entire time for him to do Korean pancakes:

andong, i'm from France (Bretagne) traditionally the galette is made with sarrasin flour salt and water that's all 😊and the crêpe Is made with wheat flour milk etc i'm not a specialist love tout channel 😋👍

Hahaha, so many Swedish people upset, including me ^^. But kind of upset with a big smile on my face. Amazing video, and your Raggmunkar were great, even though served weirdly by them selves without bacon and apple sauce instead of lingon berry. Your pronounciation was pretty much spot on too. Just so you understand that all this "complaining" is not to be taken to seriously, I am subscribing after watching only one of your videos. You are a natural behind the camera and the whole thing was so well produced with professional sound and video. Amazing!

No one: Swedes in the comments: RAGGMUNKAR IS NOT PANCAKES

All the Swedes complaining about raggmunk. Meanwhile I'm just impressed he completely dodged the neverending German discussion whether pancakes are called "Eierkuchen" or "Pfannkuchen".

Venezuelan here. Your cachapa attempt looks good. We usually add a lot more cheese sometimes fillings like pulled pork. We usually don't add anything to the batter (just uncooked sweet corn from the cob directly usually milled). Great channel. Keep it up.

Andong: I like your pancake Sweden Every Swede:triggered,raggmunk isn’t a pancake

Raggmunk requires thick bacon and lingonberry... the blasphemy of apple sauce... Sweden has a normal pancake as well which would be almost identical to the first russian one...

Love the variety of countries you chose, great video!

Oh God, you’re soooo nice and entertaining, we can watch you all day long everyday Keep up your lovely spirit 👌👏🏻

Lets ask the really important question: Whats the name of the cat and why is it not featured?

This guy probably lost a lot of Swedish subscribers, but I think he won a lot of Indian and Venezuelan subscribers!

The way you describe the homey, cosy element of potatoes in food - we call it comfort food. I loved this video.

I loooooove your videos. So much fun to watch !

In Philippines we have shrimp pancakes called "okoy/ukoy". Usually comprised of a batter with -constarch -all purpose flour -egg -salt -pepper -and water for consistency (should be a smooth silky batter) Then add the shrimps to the batter (tiny shrimps are used and also do not remove the shells, this helps with the crispiness of the dish) This is to be cooked pan fried and served with vinegar (some add garlic to the vinegar)

Hahaha, I feel so bad for this guy. He made a video about how great different pancakes are, and all he gets is angry Swedes yelling at him for eating the wrong pancake xD hahahahahahaha. I liked your video, and I like how you compliment the different pancakes. You clearly love food. There's more than 1 pancake in Sweden, and everyone argues which one is called "pancake" and what the others are and should be called.... As far as I know there's at least 3 different Swedish pancakes, I can't blame a foreigner for picking the wrong one in his video xD Shouldn't Swedes just be happy that they got to be in the video???? Geez. For me: the Swedish pancake is the ugnspannkaka - because I've never seen it in Norway. It tastes like a pancake but it looks different. And when my friend served blueberry pancake I was surprised when I saw it, but then I tasted it and it tasted just like a blueberry pancake should. I realized it's GENIUS, because frying 20 pancakes, one by one, in the frying pan is SO BORING. But pouring the whole patter into an oven tray and baking it is so easy.

I'd also recommend Korean pajeon! Especially the seafood variety (해물 파전 Haemul pajeon), which has a flour-based batter with scallions and mixed seafood.

Dir kann man stundenlang beim Essen zusehen. Die Übersetzung des Geschmacks in deine Mimik ist klasse! Keep on Rolling!

The Somali Anjero has to be covered with a lid to get the best result

Man I love making dosa. It takes forever to make but I freaking love it. My mom makes it paper thin

I'm Swedish and a chef. Raggmunk and Pancakes are 2 completely different things. Raggmunk is just a Swedish word for hash browns and we make them like everyone else. We make traditional thin pancakes with eggs, flour, milk and salt and serve it with strawberry/raspberry/blueberry jam and whipped cream.

The first one is the right kind of pancakes. Your babushka made them just like my mother, and you can not argue with your mother. Definitely the fist is the number one.