Recipe for: Potato pancakes with sour cream sauce (autumn version with mushroom option) - photo 1
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Recipe for: Potato pancakes with sour cream sauce (autumn version with mushroom option)

Spicy Main dishes Regional Cuisine of Poland 50 min Medium 0 views ~40.10 PLN - (0)
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Description

Traditional Polish potato pancakes served with a creamy sour cream sauce — crispy on the outside, soft on the inside. This folk dish is popular throughout Poland, here with an autumn twist: optional sautéed wild mushrooms and fresh dill add aroma and seasonal character. Perfect for lunch or a warm dinner; they pair wonderfully with sauerkraut, cucumber salad, or apple compote. Visually: golden pancakes stacked on top of each other, drizzled with a light sauce, sprinkled with green dill — a dish friendly for families and guests.

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 6.7 pcs (~1000 g)
  • Onion 1 pcs (~150 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 80 g
  • Rapeseed oil 120 g
  • Butter 30 g
  • 18% cream 200 ml
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Salt 8 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Wild mushrooms 200 g
  • Dill 0.8 bunch (~15 g)
💰 Estimated dish cost: ~40.10 PLN (10.02 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of the potato mixture

1

Peel the potatoes and wash them under running water. Use a grater with fine holes or a food processor with a grating disc and grate the potatoes directly into a large bowl. If you don't have a large bowl, do it in batches. The finer the grated potatoes, the more delicate the texture of the pancakes.

Use a large bowl (at least 4 l) and a hand grater or a food processor with a grating disc. If you are using a food processor, monitor the speed — grating for too long can break down the structure of the potatoes too much.
2

After grating the potatoes, squeeze them: transfer the mixture to a clean cloth or cheesecloth, grab the corners and twist tightly to release as much liquid as possible. Pour the liquid from the squeezed potatoes into a clear glass or bowl and set aside for 8–10 minutes, until a white starchy sediment settles at the bottom.

Use a cotton kitchen towel or double layers of cheesecloth. Do not squeeze too hard if you want to retain some moisture — but too wet patties will fall apart. Collect the starchy sediment with a teaspoon and add it back to the mixture as a natural binder.
3

Grate the onion on a fine grater or chop it very finely and add it to the drained potatoes. Add the eggs, flour, half of the salt, and all the pepper. If you collected the starch from the water, add it now (1–2 teaspoons). Mix vigorously with a wooden spoon or silicone spatula until the ingredients combine into a uniform mass. The mixture should be moist but not runny — if it is too thin, add 1–2 tablespoons of flour.

Ingredients: Onion, Wheat flour, Salt, Black pepper
Use a wooden spoon or a mixer with a paddle attachment (low speed). Check the consistency: take a spoonful of the mixture and shape it into a flat patty — it should hold together.

Frying the pancakes

4

Heat a pan with a diameter of about 26–28 cm over medium-high heat. Pour in enough oil to thinly cover the bottom (about 2–3 mm). When the oil is hot (check by dropping in a bit of the batter — it should sizzle immediately), scoop portions of the batter with a tablespoon, forming patties about 1 cm thick and 8–10 cm in diameter. Flatten the batter with a spoon to the desired shape.

Ingredients: Rapeseed oil, Wheat flour
The best is a non-stick or cast iron skillet. Use medium heat, as too high a temperature will burn the outside while the inside remains raw. Fry the pancakes in batches, without overcrowding the skillet.
5

Fry the pancakes for 3–4 minutes on one side, until the edges are golden and crispy, and the top layer begins to set. Flip with a spatula and fry for another 3–4 minutes. Once cooked, transfer to a plate lined with paper towels to drain excess fat. Repeat until all the mixture is used up.

Ingredients: Rapeseed oil
Turn the pancakes gently, preferably with a wide spatula. If the pancakes are falling apart, the batter was too wet — drain more liquid or add another 1–2 tablespoons of flour.

Cream sauce

6

In a saucepan over medium heat, melt the butter. If you are using mushrooms, add them chopped and sauté for 6–8 minutes until they evaporate and brown slightly. Add the finely chopped garlic and sauté for 30–60 seconds, being careful not to burn the garlic (it becomes bitter).

Ingredients: Butter, Wild mushrooms, Garlic
For frying mushrooms, use a heavy-bottomed pan. Do not cover the pan while frying the mushrooms to allow the moisture to evaporate and achieve caramelization.
7

Reduce the heat to low and pour in the 18% cream, stirring. Gently heat for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. If the sauce is too thin, cook for another 1–2 minutes; if too thick, add 1–2 tablespoons of water or milk.

Ingredients: 18% cream, Salt, Black pepper, Butter
Gently heat the cream — do not let it boil to avoid curdling. Stir with a wooden spoon or whisk.
8

Finally, stir in the finely chopped dill (if using) and taste the sauce — season carefully with additional salt or pepper. If you prepared mushrooms, mix them evenly into the sauce.

Ingredients: Dill, Wild mushrooms, 18% cream
Add the dill at the very end to preserve its fresh aroma. If you don't have dill, you can use parsley instead.

Assembly and serving

9

Arrange the pancakes on a plate, one on top of the other or next to each other. Generously drizzle with the creamy mushroom sauce (if you used it). Sprinkle a bit of fresh dill for color. Serve hot — the pancakes taste best right after frying when they are still crispy.

Ingredients: 18% cream, Dill, Wild mushrooms
Use a wide dinner plate to nicely arrange the pancakes and sauce. Additionally, you can serve pickled cabbage or a fresh cucumber salad.

Final Tips

10

If you make the pancakes in advance: after cooling, transfer them to a baking sheet and reheat in the oven at 180°C for 8–10 minutes to regain their crispiness. Gently heat the sauce, stirring; if necessary, add a spoonful of cream or water to restore the consistency.

Ingredients: 18% cream
Do not store the pancakes in the fridge for long without separating the layers with baking paper — moisture will make them stick together. A skillet is great for reheating, not the microwave, if you want to keep them crispy.

Fun Fact

💡

Potato pancakes gained popularity in Poland after the widespread cultivation of potatoes in the 18th-19th century; each regional cuisine has its own version, from thin and crispy to thicker medallions.

Best for

obiad rodzinny jesienna kolacja przyjęcie domowe

Tips

🍽️ Serving

Serve the pancakes hot, right after frying. Arrange the plate with a side of sauerkraut, pickles, or an apple and celery salad. For those who prefer richer versions, add bacon bits or sour cream alongside the sauce.

🥡 Storage

Store the pancakes in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, sauté in a pan for 1–2 minutes on each side or bake in the oven at 180°C for 8–10 minutes. Store the sauce separately for up to 2 days and heat gently over low heat, stirring.

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