Ingredients
Original recipe: About 16 small pancakes. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 800 gPotatoes peeled
- 120 gOnion peeled
- 1 eachEgg
- 35 gAll-purpose wheat flour
- ¾ tspSalt
- ¼ tspBlack pepper
- 60 mlSunflower oil
- 120 gSour cream
- 10 gFresh dill chopped
Make it
- Finely grate potatoes and onion together into a bowl. Transfer to a clean towel and squeeze gently to remove excess liquid without making the mixture completely dry.
- Mix the grated vegetables with egg, flour, salt and pepper. Heat a thin layer of the oil in a skillet over medium heat.
- Spoon in small portions and flatten each to about 8 mm thick. Cook in batches for 3–4 minutes per side, adding the remaining oil as needed, until golden and the potato centers are fully tender.
- Drain briefly on a rack. Mix dill into the sour cream and serve alongside the hot pancakes.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Wheat, Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.