Potato pancakes with sour cream sauce (traditional) - photo 1
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Potato pancakes with sour cream sauce (traditional)

Pikantne Main Dishes Regional Cuisine of Poland 45 min Medium 24 wyświetleń ~9.75 PLN - (0)
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Description

Classic potato pancakes served with a delicate sour cream sauce and fresh dill. This dish is part of Polish folk cuisine — crispy edges of the pancakes, soft interior, and creamy, slightly tangy sauce create a harmonious whole. The recipe describes every step from choosing potatoes, through grating and draining, to frying until golden brown. You can quickly prepare the sour cream sauce: sour cream, lemon juice (or vinegar), and dill create a simple yet aromatic addition. The dish pairs wonderfully with spring salads of young leaves or with sauerkraut; it is hearty and visually impressive — golden-brown pancakes with green dill and white sauce look appetizing on the table. The description includes tips on how to avoid the most common mistakes (e.g., too wet dough, burnt oil) and variations for those who want to enhance the flavor (garlic, marjoram).

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Onion 1 szt. (~150 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 100 g
  • Rapeseed oil 60 g
  • Butter 20 g
  • Sour cream 200 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Garlic 2 ząbki (~10 g)
  • Marjoram 2 g
💰 Szacowany koszt dania: ~9.75 PLN (2.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: a large bowl for the potato mixture, a fine grater (or a food processor with a grating disc), a cloth or a fine sieve for draining, a frying pan with a diameter of 26–28 cm, paper towels, and a plate lined with paper towels for draining the pancakes. Peel the potatoes and onion — peel the potatoes thinly and cut the onion in half and peel it.

Ingredients: Onion
Tools: fine grater, large metal bowl, 26–28 cm frying pan, wooden spatula, oven mitts. Avoid blending the potatoes with a blender — over-processing will create a sticky mass.

Potato pancakes

2

Grate the potatoes on a fine grater directly into a large bowl. If you are using a food processor with a grating disc, work in batches, do not puree. Grate the onion into a separate bowl (the onion adds moisture and flavor; grating it separately will prevent the mixture from becoming too watery).

Ingredients: Onion
Use a bold technique: hold the potato with both hands and grate it with long movements in one direction. The grater should be stable — place it on a board or bowl. If you don't have a grater, use a hand grater.
3

Transfer the grated potato and onion mixture to a fine sieve or line it with a clean cloth. Start draining: gather the edges of the cloth and twist the mixture over a bowl until a large portion of the liquid flows out. The goal is to remove excess starch and water — drain the mixture until it is moist but not wet. You can set aside the collected juice (you can use it for sauce or soup if you like).

Ingredients: Onion
Technique: wring the mixture out strongly — the more water you remove, the crispier the pancakes will be. If the mixture is still very wet, drain for another 1–2 minutes.
4

Transfer the well-drained mixture back to a clean bowl. Add the beaten eggs (120 g = 2 pieces), all-purpose flour (100 g), 3 g of black pepper (we use 2 pinches = 2 g), and 5 g of salt (1 teaspoon). If you are adding marjoram (optional), sprinkle in 2 g (1 teaspoon) now. Mix with a spoon or by hand until the ingredients are combined — mix only until the flour absorbs the moisture and a thick mixture forms. The mixture should be thick enough to shape into patties with a spoon; if it is too runny, add an additional tablespoon of flour.

Ingredients: Wheat flour, Black pepper, Salt, Marjoram
Use a wooden spoon or a silicone spatula. Do not mix too vigorously — excessive mixing will release starch and the pancakes will be rubbery.

Frying

5

Heat a pan over medium heat. Pour in canola oil (60 g = 4 tablespoons) and wait until it's hot: drizzle a bit of the batter — if it sizzles and starts to brown immediately, the fat is at the right temperature. Spoon portions of the batter using a tablespoon, lightly flattening them with a second spoon to about 5–7 mm thick.

Ingredients: Rapeseed oil
Pan: the best is a pan with a diameter of 26–28 cm with a non-stick coating. Use a wooden spatula for flipping. Be careful, the fat may splatter — use a lid if you tend to splash.
6

Fry the pancakes for 3–4 minutes on each side over medium heat, until they become golden brown and crispy. After frying, place them on a plate lined with paper towels — the paper will absorb excess fat and the pancakes will retain their crispy crust.

How to assess: the edge of the pancake will be distinctly golden and crispy, and the center should not be raw. Do not flip the pancakes too early — if you do it too soon, they will fall apart.

Cream sauce

7

Prepare the sauce: in a bowl, mix the sour cream (200 g) with 5 g of salt (1/2 teaspoon) and a pinch of pepper. Add the juice of half a lemon (about 10 ml) or 5–10 ml of apple cider vinegar to slightly "curdle" the sour cream and give it acidity. Finely chop the dill (bunch 30 g). If using garlic (optional), press 2 cloves (10 g) through a garlic press and add to the sour cream. Mix until smooth and taste — season to your liking.

Ingredients: Sour cream, Dill, Salt, Black pepper, Garlic
Tool: a small chopping board and a sharp knife, a mixing bowl. If you want a lighter sauce, mix half of the cream with half of the natural yogurt — the consistency will be less fatty.
8

Finally, gently stir in the clarified butter (optional 20 g) into the sauce — melt the butter in a small pan and let it cool slightly before adding, this will make the sauce creamier. Set the sauce aside for 5 minutes to let the flavors meld.

Ingredients: Butter
Butter adds depth of flavor, but it can be omitted for a lighter version. Be careful not to add hot butter directly to cold cream — add it cooled to prevent the cream from curdling.

Serving

9

Serve the pancakes hot — place 2–3 pancakes on a plate, drizzle with 2–3 tablespoons of sour cream sauce, and sprinkle with fresh dill. As sides, you can serve pickles or young lettuce with a light vinaigrette. If you like, set aside extra sauce in a gravy boat for the table.

Ingredients: Dill, Sour cream
Serving: a plate with a diameter of 24 cm is optimal. The pancakes taste best right away — serving them 10–15 minutes after frying helps maintain their crispiness.

Final tips

10

If you are preparing the pancakes in advance, keep them in an oven preheated to 100°C on a rack — they will stay warm and won't lose their crispiness completely. If you want to reheat the pancakes, use the oven or a skillet, not the microwave, to avoid them becoming soft.

Avoid keeping the pancakes covered — the steam will make them lose their crispiness. For longer storage (up to 2 days), place the pancakes in an airtight container and chill in the refrigerator.

Fun Fact

💡

Potato pancakes became popular in Poland after the introduction of potatoes in the 18th-19th century; in many regions, they were served both savory (with sour cream sauce, goulash) and sweet (with sugar or cream with sugar).

Best for

obiad rodzinny przyjęcie domowe piknik na świeżo

Tips

🍽️ Serving

Serve the pancakes immediately after frying, add the sauce in a small sauceboat — guests can adjust the amount. For contrast, serve sour additions: pickled cucumber, red cabbage salad, or beetroot with horseradish.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. To reheat: preheat the oven to 180°C and bake the pancakes for 8–10 minutes on each side or sauté in a pan for 2–3 minutes on each side. Sauce: store in the refrigerator for up to 3 days; before serving, mix and adjust the flavor.

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