Recipe for: Potato pancakes with smoked oscypek cheese and raspberry jam - photo 1
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Recipe for: Potato pancakes with smoked oscypek cheese and raspberry jam

Valentine's Day Main dishes 90 min Medium 0 views ~59.54 PLN * - (0)
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Description

Potato pancakes with smoked oscypek and raspberry jam are a winter, warming dish with a Polish character and a summer touch thanks to fresh raspberries. Traditional potato pancakes here receive a distinct, smoky contrast from the oscypek, while the sweet and sour raspberry jam cuts through the richness of the cheese. The dish has a crispy, golden crust and a soft center, visually appealing with the color of the red jam next to the light pancakes and pieces of slightly browned oscypek. Perfect for a romantic Valentine's dinner or a winter lunch, it can be served with sour cream and fresh mint for a touch of freshness. The recipe combines local ingredients: potato, oscypek, and seasonal raspberry, giving the classic pancake a modern twist.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Oscypek 2 pcs (~200 g)
  • Raspberry 300 g
  • Sugar 100 g
  • Lemon 0.6 pcs (~50 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 50 g
  • Onion 1 pcs (~150 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • 18% cream 100 ml
  • Mint 15 g
💰 Estimated dish cost: ~59.54 PLN (14.89 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Raspberry Jam

1

Wash the raspberries gently under cold water in a colander and leave to drain. Grate the zest of the lemon thinly (only the yellow part) and squeeze the juice from half the lemon (about 25 g). In a small saucepan, place the raspberries, sugar, grated lemon zest, and a tablespoon of juice. Heat over low heat, stirring with a wooden spoon every 1-2 minutes, until the sugar dissolves (about 3-4 minutes).

Ingredients: Raspberry, Sugar, Lemon
Use a wide saucepan with a thick bottom so the jam doesn't stick. Stir gently, as the raspberries are delicate.
2

Cook the jam for about 8-12 minutes over low, steady heat. When the mixture starts to thicken and leaves a clear trace when lightly pulled with a spoon, remove the saucepan from the heat. Set aside to cool – it will thicken further as it cools.

Ingredients: Raspberry, Sugar
Density test: place a drop of the jam on a cold plate - after a minute it should have a gel-like consistency. If it is too runny, cook for another 2-3 minutes.

Potato pancake

3

Peel the potato and onion. Grate the potato on a fine grater directly into a large bowl or into a blender with a grating disc. Grate the onion with the same grater and add it to the potatoes.

Ingredients: Onion
Use a large stainless steel or wooden bowl. If you have a food processor with a grater, use it — it provides faster and more uniform grating.
4

After grating, let the mixture rest for 2 minutes, then squeeze out the excess liquid: transfer part of the mixture to a clean linen cloth, fold it, and twist over the sink until most of the water has drained out. You can collect the liquid and wait for 2-3 minutes – the starch will settle at the bottom; if necessary, add the settled starch back to the mixture as a thickener.

Use strong pressure when pressing, but do not break the mixture down too much. If the mixture is dry after pressing, less flour will be needed.
5

Transfer the drained potato mixture to a bowl. Add the egg, wheat flour, salt, and black pepper. Mix with a wooden spoon until the ingredients are combined. The consistency should be firm enough to shape into patties; if the mixture is too runny, add 1-2 more tablespoons of flour (15 g each).

Ingredients: Wheat flour, Salt, Black pepper
Do not mix too vigorously — a few movements are enough for the ingredients to combine. The mixture should be slightly runny but hold its shape.
6

Cut the oscypek into thin slices or small cubes (about 5-7 mm thick). Add some of the oscypek to the mixture (keep a few pieces for frying on top of the pancakes). This way, there will be pieces of cheese inside the pancakes that will melt during frying.

Ingredients: Oscypek
Use a sharp knife and a cutting board. If the oscypek is very salty, reduce the amount of salt in the mixture by half.

Frying and serving

7

In a pan, heat rapeseed oil over medium-high heat (preferably a pan with a diameter of 24–28 cm). Use a tablespoon to scoop portions of the mixture, forming pancakes with a diameter of about 8–10 cm. Flatten with a spoon, and place 1–2 slices of oscypek on each pancake. Fry for 3-4 minutes until the bottom is golden and crispy.

Ingredients: Rapeseed oil, Oscypek
Use a non-stick or cast iron skillet. The oil should sizzle slightly; if it smokes, the heat is too high.
8

Gently flip the pancakes with a spatula and fry for another 2-3 minutes, until the oscypek is lightly browned and the inside of the pancake is cooked through. The pancakes are ready when you take one out and cut it in half: the cheese should be melted, and the inside soft, not raw.

Ingredients: Oscypek
Do not press the pancakes with a spoon while frying – this will cause the fat to leak out. Fry in batches to keep the pan temperature consistent.
9

Place the finished pancakes on a paper towel to absorb excess fat. Serve warm, alongside 1–2 tablespoons of raspberry jam and possibly a tablespoon of 18% cream as a cooling contrast. Garnish with chopped mint.

Ingredients: 18% cream, mint, Raspberry
Serve immediately after frying, as the pancakes quickly lose their crispness. If you need to hold the pancakes, keep them in an oven preheated to 90°C on a rack.
10

Additionally, you can add a bit of honey to the jam to balance the acidity or a few drops of lemon juice for extra freshness. Serve with a light red wine or fruit compote.

Ingredients: Raspberry, mint
If you are using honey, add it directly to the jam just before serving. Additionally, you can add freshly ground pepper to the cream.

Fun Fact

💡

Oscypek is a highland cheese made from sheep's milk, traditionally cold-smoked — its intense, smoky aroma perfectly contrasts with the sweetness of raspberries, creating an extraordinary local flavor combination.

Best for

Walentynki Romantyczna kolacja Zimowy obiad

Tips

🍽️ Serving

Serve the pancakes hot with a spoonful of raspberry jam on one side and a dollop of cream on the other. Arrange a few slices of oscypek on top for visual effect. Serve with slightly chilled red wine or forest fruit tea.

🥡 Storage

Store the jam in an airtight jar in the refrigerator for up to 7 days. Potato pancakes are best eaten immediately; they can be stored in the refrigerator for up to 24 hours and reheated in the oven at 180°C for 8-10 minutes to regain some crispiness.

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