Belarusian potato pancakes

Name: Belarusian potato pancakes
Total time: 30 min
Yield: 3
Cuisine: Belarusian, Russian, Ukrainian
Ingredients: Potatoes - 1440 g; Wheat flour for baking - 65 g; Vegetable oil - 42.5 g; Red caviar - 150 g; Lightly salted trout - 150 g

Cookinero 18 Dec 2025

340

What dish do you associate with Belarusian cuisine? Well, of course, potato pancakes. From this recipe, you will learn how to properly cook real Belarusian pancakes. Use ingredients that are always at hand. Even a novice cook can handle such a potato dish. The result will undoubtedly please you - in a short time, you will prepare a hearty, delicious lunch.

How to cook Belarusian potato pancakes

Step 1

Grate the peeled potatoes and place them in a bowl.

Step 2

Add flour, salt and pepper to the potatoes. Mix until smooth.

Step 3

Heat a frying pan, pour in vegetable oil. Put the potato pancakes with a spoon, forming not very thick pancakes. Fry until golden brown, about 3 minutes on each side.

Step 4

Place the finished potato pancakes on a plate and serve with sour cream. Enjoy!

Belarusian potato pancakes - FAQ About Ingredients, Baking Time and Storage

Can I substitute the all-purpose flour with a gluten-free alternative?

Yes, you can use gluten-free flour blends or cornstarch in a 1:1 ratio to make these potato pancakes gluten-free. The texture may be slightly different but still delicious.

How long do leftover potato pancakes last in the fridge?

Store cooled potato pancakes in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or oven for best texture.

Can I make these pancakes vegan?

Absolutely! Swap the sour cream for dairy-free alternatives like coconut yogurt or cashew cream. Ensure your flour is vegan-friendly (most are).

What's the best way to freeze and reheat these pancakes?

Freeze cooled pancakes between parchment paper in an airtight container for up to 3 months. Reheat frozen pancakes directly in a 375°F (190°C) oven for 10-15 minutes until crispy.

Why are my pancakes too soggy? Any tips for crispier results?

For crispier edges, squeeze excess moisture from grated potatoes using a clean kitchen towel before mixing. Also, maintain consistent oil temperature and avoid overcrowding the pan.

Can I use butter instead of vegetable oil for frying?

Yes, butter adds great flavor but burns faster. Use clarified butter (ghee) or a butter-oil blend, and fry on medium heat to prevent scorching.

What are creative serving suggestions besides sour cream?

Try them with applesauce, smoked salmon, chive cream cheese, caramelized onions, or a fried egg for extra protein. Fresh dill makes a great garnish too!

Can I add eggs to this recipe for better binding?

While not traditional, 1 beaten egg can help bind the mixture if your batter seems too loose. Adjust flour accordingly if batter becomes too thick.

How can I make low-carb Belarusian potato pancakes?

Try substituting half the potatoes with grated zucchini or cauliflower rice. Reduce flour accordingly and squeeze thoroughly to remove excess moisture.

How many potato pancakes does this recipe typically yield?

A standard recipe with 4 large potatoes yields about 12-15 medium pancakes, serving 4 people as a side dish or 2 as a main course.

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Belarusian potato pancakes

How to cook Belarusian potato pancakes

Step 1

Step 2

Step 3

Step 4

Belarusian potato pancakes - FAQ About Ingredients, Baking Time and Storage

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