Recipe for: Potato pancakes made from young potatoes with strawberry puree - photo 1
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Recipe for: Potato pancakes made from young potatoes with strawberry puree

Kids' Lunches Regional Cuisine of Poland 60 min Medium 23 views ~24.73 PLN - (0)
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Description

Delicate potato pancakes made from young potatoes, served with a velvety summer strawberry puree — a simple, family meal in Masurian style. The dish combines the crispy, golden crust of the pancakes with the refreshing, naturally sweet freshness of strawberries. The inspiration from Masurian cuisine is evident in the simplicity of the ingredients and respect for the season: young potatoes and fresh fruits take center stage here. Perfect for children — the textures are friendly for little palates, and the taste can be adjusted with less salt and sugar. Serve warm, with the puree on the side or on top, optionally with a dollop of yogurt or sour cream for adults. The dish works well for a summer lunch, picnic, or family gathering by the grill.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 80 g
  • Onion 0.5 pcs (~75 g)
  • Rapeseed oil 60 g
  • Strawberry 400 g
  • Natural yogurt 200 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Sugar 20 g
  • 18% cream 50 ml
💰 Estimated dish cost: ~24.73 PLN (6.18 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the potatoes

1

Wash the potatoes under running water, peel them thinly with a peeler. Grate the potatoes on a coarse grater directly into a large bowl. After grating, set the bowl aside for 2–3 minutes to allow some of the starch to settle. Then transfer the grated potato mixture to a fine sieve or a clean kitchen towel and squeeze out the excess water into another container — keep the squeezed liquid (the starch will settle at the bottom).

Use a grater with large holes or a food processor with a potato grating disc. For squeezing, a clean linen cloth or cheesecloth works best. Don't throw away the water — after it sits, you can add the settled starch back into the mixture, which will improve the consistency of the pancakes.

Preparation of the filling

2

After squeezing the potatoes, wait 3–4 minutes for the starch to settle in the container with the drained juice. Gently pour off the clear water, leaving the white starch at the bottom (about 1–2 tablespoons). Add this starch to the grated potato. To the mixture, add finely grated or chopped onion, a beaten egg, wheat flour, salt, and pepper. Mix thoroughly with a wooden spoon until you achieve a uniform consistency. The mixture should be thick and slightly runny, but it should hold its shape on a spoon — if it is too runny, add 1–2 tablespoons of flour.

Ingredients: Onion, Wheat flour, Salt, Black pepper
Use a large bowl and a wooden spoon or a hand mixer on the lowest speed. Do not mix for too long — just enough to combine the ingredients. If the mixture is too thick, you can add 1–2 tablespoons of yogurt to soften it.

Frying the pancakes

3

Heat a 26–28 cm skillet over medium heat. Pour in canola oil to cover the bottom with a layer (about 2–3 mm). Use a tablespoon to scoop the mixture and place portions onto the heated skillet, forming a ball and slightly flattening it with a second spoon. Fry for 3–4 minutes on one side until a golden, crispy crust forms. Flip the pancakes with a spatula and fry for another 3–4 minutes until they are browned and cooked through. The pancakes are ready when the edges are golden and the center is not raw (check by cutting one pancake).

Ingredients: Rapeseed oil, Wheat flour
The best is a non-stick pan with a diameter of 26–28 cm. Use a spatula for flipping. The temperature should be steady — too high will burn the outer layer while the inside remains raw. If frying in batches, keep the finished pancakes in an oven preheated to 100°C to keep them warm.

Draining

4

Transfer the fried pancakes to a baking sheet lined with paper towels to drain excess fat. Leave for 1–2 minutes, then stack the pancakes on a plate.

Ingredients: Rapeseed oil
Paper towels absorb excess fat well — do not keep the pancakes directly on the towel for longer than a few minutes, as they will become soggy. Before serving, briefly heat in the oven (180°C for 5–7 minutes) if they have cooled down.

Preparation of strawberry mousse

5

Wash the strawberries, remove the stems, and place the fruit in a blender. Optionally add sugar (if the fruit is sour) and blend into a smooth puree for 1–2 minutes. For children, I recommend straining the puree through a fine mesh sieve to remove the seeds and achieve a very smooth consistency.

Ingredients: Strawberry, Sugar
Use a jug blender or an immersion blender with a tall container. If you don't have a blender, finely chop the strawberries and mash them with a fork, but you will get a more chunky texture. Straining through a sieve is important for the little ones to ensure the puree is smooth.

Finishing the mousse

6

To the strained strawberry puree, add natural yogurt and gently mix with a spatula until the mixture is smooth and creamy. If you want a creamier consistency, lightly whip 18% cream and gently fold it into the mousse (optional). Taste and sweeten with a small amount of sugar if needed.

Ingredients: Strawberry, Natural yogurt, 18% cream, Sugar
Use a silicone spatula or spoon for mixing. If you are adding cream, whip it briefly — just until slightly thickened, so as not to break the mousse.

Cooling the mousse

7

Cover the bowl with the mousse with plastic wrap and place it in the refrigerator for 20–30 minutes to allow the flavors to meld and the consistency to thicken slightly. A short chill makes the mousse more enjoyable for children.

Ingredients: Strawberry, Natural yogurt
Use the cool shelf in the fridge, do not keep the mousse for longer than 48 hours. Before serving, stir gently if water has separated.

Serving

8

On a plate, arrange 2–3 pancakes (depending on appetite) next to each other or one on top of the other, and add 2–3 tablespoons of strawberry puree beside them. For children, serve the puree in a small bowl as a dip. You can decorate the top of the pancake with a slice of strawberry. Serve immediately while the pancakes are still warm.

Ingredients: Strawberry, Natural yogurt
Serve on flat children's plates. If you want, add a dollop of natural yogurt on the pancakes for a milder taste. Additionally, you can add fresh mint leaves for adults.

Fun Fact

💡

In Masurian cuisine, simple, local seasonal ingredients dominate over complicated techniques. The combination of potatoes with fruits may seem unusual at first glance, but in many regions of Poland, sweet and sour additions to pancakes are traditional — especially in summer when strawberries are at their sweetest.

Best for

letni obiad rodzinny piknik nad jeziorem obiad dla dzieci

Tips

🍽️ Serving

Serve the pancakes immediately while they are warm and crispy; the puree tastes best slightly chilled. For adults, it's worth adding a dollop of sour cream or sprinkling finely chopped fresh mint. For a picnic, store the puree in airtight containers, and pack the pancakes separately to prevent them from getting soggy.

🥡 Storage

Pancakes: store in the fridge for up to 48 hours in an airtight container; reheat in the oven at 180°C for 6–8 minutes or in a pan for 2–3 minutes on each side to regain crispiness. Puree: store in the fridge for up to 48 hours; mix before serving. Long storage of the puree with added cream is not recommended.

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