Classic potato pancakes - 10 step-by-step recipes

Draniki is a classic original dish of Belarusian cuisine, which is loved all over the world. Cooking such a dish is as easy as shelling pears, but it perfectly saturates and goes well with various additives. For potato pancakes, you can serve meat, gravies, sour cream, mushrooms and various pickles. If you have not prepared a dish before or know only one recipe for their preparation, then you should familiarize yourself with our 10 step-by-step recipes for making classic potato pancakes with a photo step by step.

The classic recipe for potato pancakes in a pan

Servings - 6

Cooking time - 40 minutes

This is the simplest and most classic recipe for potato pancakes, which will definitely work well even for novice cooks. Try to keep the proportions of the recipe as precisely as possible, and you will get mouth-watering potato pancakes, from which it will simply be impossible to tear yourself away.

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  Peel potato tubers from the peel and "eye", then thoroughly wash the tubers under cold running water.
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  After that, take a grater and grate all the potatoes on a fine grater and transfer the mass to a sieve with a fine mesh to drain the excess liquid from the potatoes. Then place the grated potatoes in a suitable bowl.
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  Break chicken eggs into a bowl of grated potatoes, add salt and mix the ingredients thoroughly.
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  After that, start adding flour to the dough, starting literally from two or three spoons - the dough for pancakes should not be too liquid or too thick, otherwise the pancakes will be tasteless and tough.
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  Mix the dough well, adding a little flour if necessary. Knead the dough until the flour is completely distributed between the potato chips.
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  Take a thick-bottomed speed, take in a couple of tablespoons of vegetable oil and heat it well. To determine the degree of a preheated frying pan, you can drop a little dough on it; if it sizzles and bubbles form around it, you can start frying. Spread the dough with a tablespoon, forming rounded pancakes.
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  Fry the pancakes over medium heat on both sides to form a golden brown crust. Do not forget to add oil to the pan, otherwise the pancakes will not be golden brown. Put the finished potato pancakes on a dish.

Step-by-step recipe for classic Belarusian pancakes

Since potato pancakes are a dish of Belarusian cuisine, we want to give you a recipe for the most real Belarusian pancakes with fried. This dish is very tasty and very fatty and satisfying. You can feed several guests with one such dish on the dump, and it will still remain.

Ingredients:

• Potatoes - 2 kg.
• Wheat flour - 5-6 tablespoons
• Chicken egg - 2-3 pcs.
• Salt to taste
• Lard - for greasing the frying pan
• Lard with meat layer - 500 gr.
• Onions - 1-2 heads
• Sour cream

Cooking process:

1. First you need to peel all the potatoes and remove all blackening and eyes.Wash the tubers thoroughly in cold running water and place the tubers in a large bowl, completely covering the potatoes with cold water.
2. Then remove the tubers one at a time from the bowl of water and rub them into a non-metallic bowl on the finest grater so that you get not a straw, but a gruel. You can also use a combine if you have the right attachment.
3. When all the potatoes are chopped, measure the amount of liquid in the bowl. If there is objectively too much of it (this happens because of young or not very good potatoes), drain part. Then break the eggs into a bowl and stir everything.
4. Add salt to the potatoes and start adding flour, stirring the dough in parallel. The amount of flour that needs to be added directly depends on the quality of the potatoes. If it is too watery, then a lot of flour will be required; as a result, the dough should be like thick pancakes.
5. Place two heavy-bottomed pans on the stove top. Preheat one and grease thoroughly with lard so that you can fry the pancakes. When the dough starts to sizzle when it gets into the pan, you can fry. Form the pancakes with a tablespoon, like pancakes and fry on both sides for literally 1-2 minutes, depending on the power of the fire.
6. Put the second pan to warm up, and at this time cut lard with meat or meat into cubes and peel the onion. Onions need to be cut into rings or half rings. Place lard with a layer in a preheated pan and fry it over a fairly high heat until it becomes golden and cooked. Be sure to add onions at the very beginning of frying so that they have time to cook.
7. When the toast and all the pancakes are ready, place the pan with pancakes and the pan on the table. Pour sour cream into a frying pan, sprinkle with salt and you can start dinner.

Bon Appetit!

A simple and very tasty recipe for potato pancakes in the oven

If you want to make more dietary pancakes than usual, then you should use the oven to cook them. So the dish will turn out to be low-fat and less high-calorie, so be sure to try this option for preparing classic pancakes.

Ingredients:

• Fresh potatoes - 1 kg.
• Salt to taste
• Flour - 3-4 tablespoons
• Egg - 1 pc.

Cooking process:

1. First, rinse and peel the potatoes, removing the potato eyes and any blackening. Then rinse the tubers again and place them in a convenient bowl.
2. Take a food processor or grater and grate all potatoes on a fine grater until gruel is formed. If there is too much liquid in the resulting mass, let the potatoes stand a little and drain the excess.
3. Add the chicken egg and salt to the potato bowl, then stir the mixture well with a spoon. Start adding flour gradually, kneading a fairly dense dough. Since the pancakes do not set as quickly in the oven as in a frying pan, the dough should be denser.
4. When you achieve a good consistency of the dough, like a curd casserole, you can start baking the dish. To do this, take a baking sheet and line it with baking paper.
5. Use a tablespoon to spread the pancakes on a baking sheet, leveling them out and leaving a small distance between the pancakes. If you have a lot of potatoes or a small baking sheet, then you will have to bake them in two passes.
6. Place a baking sheet with semi-finished potato pancakes in an oven preheated to 180 degrees, for about 20-30 minutes. The cooking time for the pancakes will depend on your oven and baking mode.
7. Remove the finished pancakes from the oven, remove them from baking paper and transfer to a wide dish. You can serve this dish with sour cream and herbs.

Spicy pancakes with garlic

Garlic potato pancakes are a pretty mouth-watering, savory appetizer that will go well with any lunch menu.Potato pancakes go well with any sauces, chicken and meat, and you can also eat them just like that, without any additives.

Ingredients:

• Potatoes - 1 kg.
• Flour - 2 tablespoons
• Chicken egg - 1 pc.
• Garlic - 3 cloves
• Dill - ½ bunch
• Bulb onions - 1 pc.
• Salt to taste

Cooking process:

1. Peel the potato tubers and then rinse them in plenty of cold water. Examine the tubers carefully for the presence of a peephole and blackening, which must also be removed.
2. On a fine grater, grate the potatoes with strips, squeeze them slightly and place in a bowl. Then, peel the garlic and onion; Pass the garlic through a garlic press, and grate the onion on the finest grater until it becomes mushy.
3. Combine all the pancake ingredients in a deep, non-metal bowl, then add salt and chicken egg. Stir everything together thoroughly, spreading the egg over the dough. After that, start adding the wheat flour until the dough is moderately dense.
4. Rinse the dill last and chop it finely with a sharp knife, add to a bowl and stir.
5. Place a large, thick-bottomed frying pan on the fire, put a few tablespoons of vegetable oil in it and wait until it is well heated. If you start frying potato pancakes in a poorly heated pan, they will stick to it and will be pale.
6. Put the first batch of potato pancakes into well-heated oil using a regular tablespoon, set the heat to medium and fry the pancakes for about 2-3 minutes on each side. Do the same for the rest of the test.
7. Do not forget to keep an eye on the oil level while frying potato pancakes, it should not be too much or too little. When you have prepared all the pancakes, you can immediately serve the dish to the table with various sauces, sour cream, or just like that.

The classic recipe for pancakes with cheese

The combination of potatoes with cheese is an appetizing combination loved by many. Grated cheese is added to mashed potatoes and potato soups, and someone loves cheese sauce and fries instead of cheese. We offer you a simple and delicious recipe for potato pancakes with regular hard cheese that you and your loved ones will definitely like.

Ingredients:

• Potatoes - 1 kg.
• Wheat flour - 2-3 tbsp.
• Any hard cheese - 250 gr.
• Chicken egg - 1 pc.
• Salt to taste
• Ground pepper - to taste

Cooking process:

1. Peel the potato tubers, then rinse the potatoes and remove all "eyes" and suspicious discoloration. Put the potatoes in a bowl of water and start preparing the dough.
2. On a fine grater, grate the potatoes into a separate non-metal bowl, and then grate the hard cheese there, using a medium or fine grater - whichever you prefer. Mix the ingredients thoroughly.
3. Then add a chicken egg to a bowl of cheese and potatoes, mix it thoroughly into the dough and start adding wheat flour to the dough. Gently knead the dough with a spoon until the mixture is moderately thick.
4. Place a good thick-bottomed pan on the stove and add a few beds of vegetable oil there. When the oil is hot, reduce the heat to medium and spoon the first batch of potato pancakes over the bottom of the skillet.
5. Fry the potato pancakes for 2-3 minutes on each side for a delicious golden crust. Thus, work out all the dough by spreading the prepared potato pancakes on a large platter.
6. When all the cheese pancakes are ready, you can garnish them with fresh herbs and grated cheese before serving.

Bon appetit and culinary success!

Hearty pancakes with meat

Draniki with meat can be a very satisfying lunch or breakfast, and this dish is also great for a chick. In some territories of Belarus, potato pancakes with meat are called "sorcerers". It is very tasty to eat sorcerers with cold milk or sour cream, try it!

Ingredients:

• Potatoes - 1.5 kg.
• Minced meat - 400 gr.
• Onion - 1 small head
• Chicken egg - 1-2 pcs.
• Wheat flour - 4-5 tablespoons
• Salt to taste
• Pepper to taste

Cooking process:

1. First, prepare the minced potato pancakes with meat. To do this, grate the peeled onion on a fine grater and put the gruel in a bowl. Add minced meat, salt and ground pepper there. Knead the minced meat well with your hands and put it in the refrigerator under the plastic wrap.
2. Peel the potatoes, peel, blackening and rinse the tubers thoroughly in cold running water. Grate the washed potatoes on the finest grater to a state of gruel, drain the excess liquid.
3. In a bowl of potatoes, add the raw chicken egg, salt and pepper (to taste), and then gradually stir in the flour into the potato dough. The dough should be a little thicker than usual for the wizards to form properly.
4. Put a frying pan with butter on the fire and wait until it warms up well. Spoon the dough into a preheated pan as on pancakes, but not too thin; then put the meat in the middle of each tortilla and flatten the minced meat. Put another spoonful of potato dough on top.
5. Fry the sorcerers over a very moderate heat, covering the pan with a lid so that the pancakes with meat are baked from the inside. Fry them on the second side in the same way.
6. Transfer the ready-made sorcerers into a wide dish or a deep bowl and serve in portions with sour cream or milk. Such potato pancakes can be eaten even when cooled down - it will be very tasty!

Potato pancakes with zucchini

Potato pancakes with zucchini will be more dietary than standard pancakes. Due to the zucchini in the composition of the dish, its starchiness will decrease, and it will become more useful. If you take care of yourself, but suddenly wanted something tasty - this recipe is for you.

Ingredients:

• Potatoes - 0.7 kg.
• Zucchini - 0.5 kg.
• Chicken egg - 1 pc.
• Wheat flour - 2-3 tbsp.
• Salt to taste
• Greens to taste
• Ground pepper - to taste

Cooking process:

1. First peel the zucchini, remove the seeds from it and grate it on a fine grater. Do not use young zucchini as they produce too much juice. Put the grated fruit in a bowl and let the liquid settle for a little.
2. While the zucchini is settling, peel and wash the potato tubers. Grate the potatoes on a fine grater with straws, and also let the liquid settle a little. Then combine the zucchini and potatoes, stir.
3. Add the egg and salt to the mixture of vegetables, stir everything thoroughly and slowly add flour, achieving a moderately thick dough like a pancake. Rinse the greens, chop and add to the dough, stir. You can also add pepper if you like.
4. Heat a heavy-bottomed skillet over the fire with some vegetable oil. When the oil is hot, reduce the heat to medium and add the first batch of potato pancakes to the skillet. Fry zucchini and potato pancakes for 2-3 minutes on each side, and then put the prepared pancakes on a dish.
5. Prepare all the dough in the same way, adding and heating the oil in a skillet. When all the pancakes are ready, serve them with sour cream and garlic sauce or regular sour cream.

Bon Appetit!

Potato pancakes without adding eggs

Eggless potato pancakes are a great lean dish that is very easy to prepare. If you are fasting or just for some reason do not eat eggs, then this recipe should come in handy for you. Try it!

Ingredients:

• Potatoes - 1 kg.
• Dill - to taste
• Wheat flour - 4 tablespoons
• Salt to taste

Cooking process:

1. Wash potato tubers under running water and then peel them. Remove eyes and any blackening, then rinse the potatoes again.
2. Grate the potatoes on the finest grater, turning the fruits into gruel. When all the potatoes are chopped, let the liquid and starch settle and drain. You should have a fairly dense and dry gruel.
3. Rinse greens in running water and chop finely, add to a bowl of potatoes, stir.Then add salt and mix the dough again.
4. Lastly, start slowly pouring flour into the pancake dough, gently kneading the dough. When the pancake dough becomes thick, like pancakes, you can start frying.
5. Heat a heavy-bottomed skillet over the fire with some vegetable oil. When the oil is hot, reduce the heat to medium and add the first batch of potato pancakes to the skillet. Fry zucchini and potato pancakes for 2-3 minutes on each side, and then put the prepared pancakes on a dish.
6. Prepare all the dough in the same way, adding oil to the skillet as needed. Serve ready-made pancakes without eggs with any sauces and dishes or as an independent dish for breakfast or lunch.

Diet potato pancakes without oil

Appetizing, though not crispy, potato pancakes can be prepared without oil. Such a dish will be more dietary than classic butter pancakes. If you want to pamper yourself with delicious and fried, then this recipe is perfect for you.

Ingredients:

• Potatoes - 1 kg.
• Dill - to taste
• Wheat flour - 4 tablespoons
• Chicken egg - 1 pc.
• Salt to taste

Cooking process:

1. Peel the potato tubers, then rinse the potatoes and remove all "eyes" and suspicious discoloration. Put the potatoes in a bowl of water and start preparing the dough.
2. On a fine grater, grate the potatoes into a separate non-metal bowl, using a fine grater to turn the potatoes into gruel. Add the chicken egg to the potatoes and mix thoroughly until smooth.
3. After that, add wheat flour to the dough, achieving the consistency of the dough, as if you were cooking pancakes.
4. Place a good heavy-bottomed skillet on the stovetop. Turn on very low heat to keep the pan only slightly hot and spoon out the first batch of potato pancakes. Cover the skillet with a lid and cook the pancakes for 3-4 minutes on each side.
5. Repeat the same steps with all the remaining dough, putting the prepared potato pancakes in a dish or bowl. Make sure that the pan does not overheat and do not increase the heat, otherwise the pancakes will stick to the bottom of the pan.
6. Ready-made pancakes without oil can be served with any additions in the form of cheese, sour cream, sauces, or simply with fresh vegetables and herbs.

Classic pancakes without added flour

If desired, it is quite possible to do without flour in the preparation of pancakes, then they will be very crispy and golden. These potato pancakes go well with beer as a snack or as a snack dish on a large table.

Ingredients:

• Potatoes - 1 kg.
• Chicken egg - 1 pc.
• Salt to taste
• Ground pepper - to taste

Cooking process:

1. Peel the potato tubers, and then remove all blackening and "eyes". Rinse the potatoes in plenty of running water.
2. Grate the tubers on a medium grater, on which carrots are usually grated. After all the potatoes are chopped, lightly squeeze them out of excess moisture and add salt with spices, mix.
3. Then beat the chicken egg into the potato strips and mix well to distribute the egg evenly among the potato strips. If desired, at this stage, you can add chopped greens or some special spices to the pancakes.
4. Place a thick-bottomed frying pan on the fire and add a few tablespoons of oil to it. Heat the pan so that the dough is covered with bubbles on all sides as it enters the pan.
5. Put the potato dough in a frying pan with a spoon and fry for literally 1.5-2 minutes from each pan over a slightly above medium heat.
6. Put the prepared potato pancakes on a wide dish and sprinkle with fresh herbs and cheese of your choice. You can eat this dish both hot and cold.

Bon Appetit!