Recipe for: Potato pancakes with sour cream - photo 1
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Recipe for: Potato pancakes with sour cream

Spicy Breakfasts Main dishes 30 min Medium 0 views ~8.05 PLN - (0)
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Description

Traditional potato pancakes are golden, crispy cakes made from grated potatoes served with sour cream. This recipe combines the classic taste of Polish cuisine with simple techniques for a beginner cook: thoroughly squeezing out the starch, adding an egg and flour for consistency, and frying in well-heated oil. The pancakes are hearty, have a pleasantly crispy crust, and a soft center; sour cream with dill is perfect for serving, and suitable accompaniments include applesauce, pickled cucumber, or red cabbage salad. The recipe uses ingredients easily available in Poland and is great for a lazy breakfast or a simple lunch.

Ingredients Used

Ingredients (10)

Servings:
4
  • Potatoes 6.7 pcs (~1000 g)
  • Onion 1 pcs (~150 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 60 g
  • Rapeseed oil 60 g
  • Sour cream 200 g
  • 🌿 Spices
  • Salt 10 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Dill 0.5 bunch (~10 g)
  • Garlic 2 clove (~10 g)
💰 Estimated dish cost: ~8.05 PLN (2.01 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the potatoes under running water, dry them, and peel with a peeler. Peel the onion. Grate the potatoes on a coarse grater (or use the grating attachment in a food processor). Grate the onion on a fine grater directly into the same bowl or a separate one to combine later.

Ingredients: Onion
Use a large metal grater or a food processor attachment. A cutting board and a sharp knife will be useful for peeling. Do not grate too quickly — control your strength to avoid cutting yourself.
2

Transfer the grated potato-onion mixture onto a clean cheesecloth or linen kitchen towel. Gather the corners and squeeze tightly with your hands over a bowl until as much liquid as possible drains from the mixture. Set the drained water aside for 5 minutes until the starch settles at the bottom. Gently pour off the clear top layer, and add the white settled starch back into the mixture with a spoon — this is the natural binder for the pancakes.

Ingredients: Onion
Use gloves if you have sensitive hands. The mixture should stop dripping intensely; when the towel is no longer wet after squeezing, it means it has been sufficiently drained. If you don't have cheesecloth, use a clean kitchen towel.

Cake

3

Transfer the drained mixture to a large bowl. Add the egg(s), wheat flour, a teaspoon of salt, and pepper. If you collected the starch from the settled water, add it now (about 5–10 g) – it will improve the consistency. Mix with a spoon or by hand until you achieve a uniform, lumpy mixture; the mixture should be thick and not run off the spoon. If the mixture is very runny, add 1–2 tablespoons of flour.

Ingredients: Wheat flour, Salt, Black pepper
Use a large wooden spoon or spatula; you can also mix briefly with a mixer on the lowest speed. Do not add too much flour – the pancakes will be tough. Check the consistency: the batter should form blobs that hold their shape.

Frying

4

In a large skillet, heat canola oil over medium-high heat (the skillet should be well heated, and the oil should shimmer slightly). Scoop portions of the batter with a ladle or tablespoon (about 2–3 tablespoons of batter per pancake) and spread them in the skillet, forming flat circles. Fry for 3–4 minutes on one side until the edges set and a golden color appears, then flip with a spatula and fry for another 3–4 minutes until both sides are golden and crispy.

Ingredients: Rapeseed oil, Onion
Use a wide skillet (diameter 24–28 cm) with a thick bottom; if you don't have one, fry in batches. Use a wide spatula for flipping. Too low a temperature will cause the pancakes to absorb oil, too high will burn the outside and leave the inside raw.

Draining and keeping warm

5

After frying, place the pancakes on a plate lined with paper towels to absorb excess fat. If you are preparing a larger batch, arrange the pancakes on a baking sheet and place them in an oven preheated to 90°C to keep warm and crispy (for a maximum of 15–20 minutes).

Ingredients: Rapeseed oil
Use a paper towel to drain. Do not keep the pancakes in a closed container for too long — the steam will make them lose their crispiness.

Sour cream and finishing touches

6

Pour the cream into a bowl and add salt and pepper to taste. If you are using garlic and dill (optional), peel and finely chop the garlic, and chop the dill very finely, then mix it into the cream. Stir with a spoon until the ingredients are combined. The cream should be slightly cool.

Ingredients: Sour cream, Dill, Garlic, Salt, Black pepper
Use a small bowl and a fork or spoon to mix. You can also add 1 teaspoon of lemon juice for freshness. If you don't like garlic, omit the ingredient.

Serving

7

On a plate, arrange 2–3 pancakes per serving, and place 1–2 tablespoons of sour cream with dill in the center. Serve immediately while the pancakes are still hot and crispy. As a side, I suggest apple sauce, pickled cucumber, or cabbage salad.

Ingredients: Sour cream, Dill
Use flat plates and a wide knife to spread the cream. Serve immediately, as the pancakes are best right after frying.

Fun Fact

💡

Potato pancakes appeared in Polish cuisine after the introduction of potatoes to Europe and quickly became a household dish - they were popular due to their simplicity of preparation and hearty nature.

Best for

śniadanie obiad spotkanie rodzinne

Tips

🍽️ Serving

Serve the pancakes hot, with sour cream and fresh dill. For a flavor contrast, apple sauce or pickled cucumber will be great. To maintain crispiness, keep the pancakes on a rack or in the oven at 90°C until serving.

🥡 Storage

Store the leftover pancakes in the refrigerator for up to 48 hours in a well-ventilated container (not airtight). Reheat in a preheated skillet for 3–4 minutes on each side or in the oven at 180°C for 8–10 minutes to regain crispiness. Keep the sour cream separate in the refrigerator and add just before serving.

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