Kolbulle recept rågmjöl

If you’re looking for a delicious and traditional Swedish dish that’s hearty and full of flavor, look no further than ”kolbulle.” This rustic pancake, often made with rågmjöl (rye flour), is a beloved classic in Swedish cuisine. In this article, we’ll provide you with a step-by-step kolbulle recipe using rågmjöl, along with some interesting insights into the history and variations of this delightful dish.

What is Kolbulle?

Kolbulle is a traditional Swedish pancake that has its roots in the rural regions of Sweden, especially in the northern parts. It’s a simple yet satisfying dish made with basic ingredients like flour, water, and salt, with some variations incorporating rågmjöl for a unique taste and texture.

Ingredients for kolbulle with rågmjöl

Before we dive into the cooking process, let’s gather the ingredients you’ll need to make delicious kolbulle with rågmjöl:

  • 2 cups of rågmjöl (rye flour)
  • 1 cup of all-purpose flour
  • 2 cups of water
  • 1 teaspoon of salt
  • 2 tablespoons of butter or lard


Step 1: Mixing the Batter

1. In a large mixing bowl, combine the rågmjöl, all-purpose flour, and salt.

2. Gradually add the water, stirring continuously until you have a smooth batter. The consistency should be similar to that of pancake batter.

Step 2: Frying the Kolbulle

1. Heat a skillet or frying pan over medium-high heat and add a tablespoon of butter or lard.

2. Pour a ladleful of the batter into the hot pan, spreading it out to form a thin pancake. Cook until the edges turn crispy and golden brown.

3. Flip the pancake and cook the other side until it’s equally golden and crispy.

4. Repeat the process with the remaining batter, adding more butter or lard to the pan as needed.

Step 3: Serving Your Kolbulle

Once your kolbulle is cooked to perfection, it’s time to serve this delectable Swedish treat. Traditionally, kolbulle is enjoyed with lingonberry jam or just a sprinkle of sugar. The contrast of the savory pancake with the sweet jam creates a wonderful balance of flavors.

Variations of kolbulle

While the basic recipe for kolbulle remains the same, there are regional and personal variations that make this dish even more exciting:

  • Some people add finely chopped onions to the batter for a savory twist.
  • Experiment with different flours, such as whole wheat or barley, to create unique flavors and textures.
  • If you prefer a thinner pancake, you can adjust the amount of water in the batter.


Q: Can I use other types of flour instead of rågmjöl?

A: Absolutely! While rågmjöl provides a distinct flavor, you can use other flours like whole wheat or barley for different variations of kolbulle.

Q: What is the best way to enjoy kolbulle?

A: Kolbulle is traditionally served with lingonberry jam or a sprinkle of sugar. The sweet and savory combination is a favorite among Swedes.

Q: Are there any vegan or dairy-free options for kolbulle?

A: Yes, you can use plant-based butter or oil instead of dairy butter or lard to make a vegan-friendly version of kolbulle.


Now that you have a delicious kolbulle recipe featuring rågmjöl, you can enjoy this Swedish classic in the comfort of your own home. Whether you stick to the traditional toppings or get creative with your own variations, kolbulle is a flavorful and hearty dish that’s sure to please your taste buds. Share this recipe with friends and family to savor the taste of Sweden together!

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