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Potato Pancakes in a Pan
Instructions
Put 280 g of room-temperature mashed potato into a deep bowl – if the mash is cold from the fridge, let it warm up for 15–20 minutes first, otherwise the batter will be uneven. Add 1.5 tablespoons of sour cream for a soft, pliable batter – the sour cream also gives the finished pancakes a slight tang. Beat in one egg, which acts as a binder and stops the pancakes falling apart while frying. Add a third of the flour (about 35 g) and mix thoroughly with a whisk until smooth, breaking up any lumps.
Taste the batter for salt and add more if needed – bear in mind that the mash may already be salted and the pickled mushrooms will add saltiness too. Gradually add the rest of the flour in 20–30 g portions, stirring each time – this makes it easier to control the consistency and not overdo it. The ideal batter is as thick as full-fat 25% sour cream and slides slowly off the spoon without pouring. If the mash was runny (made with a lot of milk), you may need 20–30 g more flour.
Rinse the dill (3–5 sprigs, about 10 g), pat it dry and chop finely – use only the tender fronds, not the stalks. Cut large mushrooms into pieces up to 1 cm so they spread evenly through the batter; leave small honey mushrooms whole for the look of it. Before adding them, drain the mushrooms in a sieve for 3–5 minutes – excess marinade will make the batter runny. Gently fold the mushrooms and dill into the batter with a wooden spatula, distributing them evenly throughout.
Put a 24–26 cm frying pan over high heat and warm it for 2 minutes until it gives off a light haze – on a cold pan the pancakes will stick and won't form a crust. Reduce the heat to medium (4–5 out of 9 on an electric hob) and pour in 2 tablespoons of oil, spreading it over the whole surface. Spoon out 1.5–2 tablespoons of batter (about 40–50 g) per pancake, leaving a 2–3 cm gap between them as they will spread slightly. Gently flatten each portion with the back of the spoon to form a neat oval about 1 cm thick.
Fry the pancakes for 2–2.5 minutes on the first side without touching them – in that time the underside sets and forms a golden crust. You can tell they are ready to turn by the edges: they become matte and dry out slightly. Carefully slide a wide spatula under a pancake and flip it in one quick movement – if it falls apart, the batter is too runny, so add more flour to the remaining mixture. Fry the second side for 1.5–2 minutes – it cooks faster because the pancake is already warmed through.
Transfer the cooked pancakes to a plate lined with kitchen paper or a napkin – this soaks up excess oil and keeps the pancakes crisp. Keep the first batch warm in the oven at 80 °C while you cook the rest, so you can serve them all hot at the same time. Before each new batch, check how much oil is left in the pan and top it up with 1 tablespoon if needed – on a dry pan the pancakes will burn. The amount of batter given makes 10–12 medium pancakes.
Hot potato pancakes with sour cream are an absolute treat that brightens up breakfast, lunch and dinner alike! I serve them in a stack on a large plate, with a bowl of sour cream or a sour-cream-and-garlic sauce alongside. You can decorate each pancake with a sprig of dill and a whole little mushroom for an attractive presentation. The pancakes are at their best in the first 15–20 minutes after cooking, while the crust is still crisp – once cooled they soften but are still very tasty.
FAQ
Can I make them from fresh potatoes? +
Yes – boil 300 g of potatoes in their skins for 25–30 minutes, cool, peel and mash with a fork or push through a ricer. The result is just as tasty, and the texture is even more interesting thanks to the small pieces.
Why do the pancakes fall apart? +
The batter is too runny or there is not enough binder. Add 2–3 tablespoons of flour or an extra egg. Also make sure the pan is hot enough – on a cold pan the pancakes won't set.
What can I use instead of pickled mushrooms? +
Use fresh fried button mushrooms (fry for 7–8 minutes until golden), oyster mushrooms or frozen wild mushrooms – the main thing is to cook them first and let the liquid drain off.
How long do the cooked pancakes keep? +
Up to 2 days in a sealed container in the fridge. Reheat on a dry pan for 1 minute on each side or in the microwave for 30–40 seconds. Frozen, they keep for up to 1 month.
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