Potato pancakes with sour cream sauce - photo 1
← Recipes

Potato pancakes with sour cream sauce

Pikantne Main Dishes Regional Cuisine of Poland 30 min Medium 22 wyświetleń ~5.09 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Traditional Polish potato pancakes served with a delicate sour cream sauce — a classic, rustic dish that often graces family tables in various regions of Poland. The pancakes are crispy on the outside and soft on the inside, with a noticeable sweetness from the baked potato and onion; the sour cream sauce softens the flavor and adds a creamy texture. This dish works well as a hearty lunch or dinner and pairs nicely with pickled cucumber, young carrots, or a radish salad. I suggest a variant with dill for freshness and optional butter for a creamier sauce.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 4 szt. (~600 g)
  • Onion 1 szt. (~150 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 50 g
  • Rapeseed oil 45 g
  • Sour cream 200 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 15 g
  • Butter 20 g
💰 Szacowany koszt dania: ~5.09 PLN (1.27 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the filling

1

Peel the potatoes and onion. Use a grater with large holes (potato grater or vegetable grater). Hold a bowl under the grater to collect the grated vegetables. Place the grated potatoes and onion into a large bowl. Time: about 6–8 minutes depending on your speed. Result: the mixture should be uniform, not too finely grated — this will ensure the pancakes are crispy.

Ingredients: Onion
Use a hand grater or a food processor with a grating disc. If you have a robot with a large bowl, set it to low speed. The most common mistake is grating too finely, which results in a mushy consistency.
2

Transfer the grated vegetables onto a clean kitchen towel or cheesecloth placed over a bowl. Wrap the towel and twist it tightly to remove excess liquid (squeeze for about 15–30 seconds until the liquid stops dripping heavily). Set the collected liquid aside in the bowl for 2–3 minutes to allow the starch to settle at the bottom. After a moment, carefully pour off the clear water, leaving the white sediment — this is potato starch, which you can add back to the mixture for better consistency.

Use a clean cotton cloth or cheesecloth. If you don't want to collect the starch, you can skip this step, but the pancakes will be less firm. A common mistake: not squeezing hard enough — then the pancakes are watery and do not brown.
3

Transfer the drained potatoes and onion to a large bowl. Add the egg (previously beaten with a fork in a small bowl), then add the wheat flour, salt, and pepper. If you collected the starch from the set-aside liquid, add 1–2 tablespoons of that starch to the mixture. Mix the ingredients with a wooden spoon or spatula for about 1 minute until the mixture becomes uniform and slightly sticky. Consistency: the mixture should hold onto the spoon but not be liquid — if it's too runny, add a tablespoon of flour.

Ingredients: Wheat flour, Salt, Black pepper
Use a wooden spoon or a silicone spatula. Stir only until combined — mixing too long will break the structure and the pancakes will be rubbery. If you don't have starch, add an extra tablespoon of flour.

Frying

4

Place a large skillet (preferably 26–28 cm in diameter) over medium-high heat. Pour in the rapeseed oil — enough to create a thin layer covering the bottom (about 1–2 tablespoons for the first batch; a total of about 45 g throughout the process). Wait until the oil is hot — when a small drop of the mixture is added, it should sizzle immediately.

Ingredients: Rapeseed oil
The best is a non-stick or cast iron pan. Be careful when heating the oil — do not let it smoke. A common mistake: a pan that is too cold — the pancakes absorb the fat and will not be crispy.
5

Spoon portions of the batter into hot oil, spreading them slightly to about 8–10 cm in diameter. Fry for 3–4 minutes on one side, until the edges brown and the batter stops shining. Flip with a spatula and fry the other side for another 2–3 minutes until golden and crispy. Once fried, place them on a plate lined with paper towels to drain excess fat.

Ingredients: Rapeseed oil
Use a ladle or large spoon for serving. Do not flip the pancakes too early — if they lift off the pan, they are ready; if they stick, give them another 30–60 seconds. Frying in batches: do not overcrowd the pan with too many pancakes at once.

Cream sauce

6

Pour the sour cream into a small saucepan, add the garlic pressed through a garlic press (or finely chopped) and salt and pepper to taste. Heat over very low heat for 2–3 minutes, stirring, just until it starts to lightly steam — do not let it boil, as the cream may curdle. If you are using butter (optional), add it at the end and stir until melted.

Ingredients: sour cream, Garlic, Butter, Salt, Black pepper
Use a small saucepan with a thick bottom; stir with a wooden spoon or whisk. If the sauce starts to separate, remove the saucepan from the heat and add 1–2 tablespoons of cold cream, mixing vigorously.
7

If you are using dill (optional), finely chop half of the bunch and add it to the sauce after turning off the heat to preserve the freshness of the aroma. Keep the rest of the dill for sprinkling on the pancakes when serving. Mix and taste — season with salt or pepper if needed.

Ingredients: dill, sour cream
Chopping dill: use a sharp knife and cutting board, do not crush the herbs too intensely, as they will lose their strong aroma. Additionally, you can add a tablespoon of chopped chives instead of dill.

Serving

8

On a plate, place 3–4 pancakes (depending on their size) stacked on top of each other or next to each other. Drizzle 2–3 tablespoons of warm cream sauce on top and sprinkle with fresh dill. Serve immediately while the pancakes are still crispy.

Ingredients: sour cream, dill
Use heated plates if serving more people. Additionally, you can serve pickled cucumber or a young carrot salad.

Final tips

9

If the pancakes cool down before serving, you can refresh them for 1–2 minutes on a hot skillet without additional fat or in an oven preheated to 180°C for 5 minutes on a rack. Do not store the sauce at room temperature for long — chill it when not serving immediately.

Ingredients: sour cream
For reheating, use a skillet or oven — the microwave will make them lose their crispiness. A common mistake: storing the pancakes in an airtight container without separating them with paper — they will sweat and become soggy.

Fun Fact

💡

Potato pancakes appeared in Poland after the spread of potatoes in the 18th-19th century and quickly became a staple of home cooking — in different regions, local additions were included, from bacon to sour milk.

Best for

domowy obiad kolacja z rodziną regionalne święto kulinarne

Tips

🍽️ Serving

Serve the pancakes immediately after frying, as they are the crispiest then. For a contrast in texture, add pickled cucumber or slices of sour apple. To make a "more luxurious" version, serve with a dollop of sour cream and sautéed onions or smoked salmon.

🥡 Storage

Store the pancakes and sauce separately in airtight containers in the fridge for up to 2 days. It's best to reheat the pancakes in a pan for 1–2 minutes on each side or in the oven at 180°C for 5–7 minutes. The sauce stored separately in the fridge can be gently warmed over low heat, stirring to prevent curdling.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Easter cheesecake with rhubarb and a crumbly base 90 min

Easter cheesecake with rhubarb and a crumb...

Easter
Silesian beetroot with horseradish and fresh apple 90 min

Silesian beetroot with horseradish and fre...

Additions
Fairy Tale Winter Salad with Sauerkraut, Roasted Beetroot, and Spelt 20 min

Fairy Tale Winter Salad with Sauerkraut, R...

Salads
Rainbow cake with naturally colored cream (4 servings) 120 min

Rainbow cake with naturally colored cream ...

Cakes and Bakes
Spring fish salad with young vegetables and dill dressing 30 min

Spring fish salad with young vegetables an...

Salads
Sautéed Beets with Onions 20 min

Sautéed Beets with Onions

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama