Potato Pancakes with Sour Cream Recipe
Potato pancakes are a classic of Polish cuisine that almost everyone knows. Crispy on the outside, soft inside – some people eat them savoury with sour cream, others sweet with sugar. In Poland they often appear as a quick lunch or supper, a bit like crêpes in France – everyone has their own way of making them.
These potato pancakes are wonderfully crispy yet soft inside, and can be served both savoury and sweet, making them incredibly versatile. They are deeply rooted in Polish home cooking and are a great way to turn simple potatoes into something irresistible.
Chef's tips
Use starchy potatoes – they release more starch, which helps bind the batter and makes the pancakes crisper. Always pour off only the liquid from the potato mixture but keep the starch at the bottom of the bowl. Fry in well-heated oil and avoid overcrowding the pan so the pancakes brown evenly.
How to serve
Serve immediately after frying, with a generous spoonful of sour cream and a sprinkle of chives. For a full meal, add a side of beetroot salad or braised sauerkraut. If you prefer them sweet, serve with apple sauce, fruit preserves, or just a dusting of icing sugar.
Ingredients
- potatoes preferably starchy, type C - 800 g
- onion small - 1 piece
- egg - 1 piece
- flour level spoonfuls - 3 tablespoons
- salt to taste
- pepper to taste
- oil enough to cover the bottom of the pan with a thin layer
- sour cream for serving - 200 g
Preparation
- Peel and rinse the potatoes. Grate them on the fine side of a grater into a large bowl.
- Peel the onion and grate it on the same grater, then add it to the potatoes.
- Set the potato mixture aside for 5 minutes, then gently pour off the excess water that collects on top. If there is a white sediment (starch) at the bottom of the bowl, leave it – it will help thicken the batter.
- Add the egg, flour, salt, and pepper. Mix thoroughly with a spoon. The batter should be thick but still pourable from a spoon. If it is too thin, add 1 more tablespoon of flour.
- Heat the oil in a large frying pan over medium-high heat. The oil should be well heated – when you drop in a little batter, bubbles should appear.
- Spoon portions of batter into the pan, flattening them into thin pancakes about 0.5 cm thick.
- Fry the pancakes for 3–4 minutes on each side, until golden and crispy. If they brown too quickly, reduce the heat.
- Place the fried pancakes on a plate lined with paper towels to drain excess fat.
- Serve hot with sour cream. You can also sprinkle them with freshly ground pepper.
Storage
Usmażone placki przechowuj w lodówce do 2 dni, najlepiej w szczelnym pojemniku. Podgrzewaj na suchej patelni lub w piekarniku, aż znów staną się chrupiące. Możesz je też zamrozić, przekładając pergaminem, aby się nie sklejały. Mroź do 2 miesięcy.
