Potato Pancakes: The Recipe That Overshadowed Even Deruny

In my family, thin pancakes (Mlyntsi) and potato pancakes (Deruny) have always been beyond competition, but as a true culinary experimenter, I am constantly looking for something new. Once, contemplating how to combine these two favorite dishes into one, I discovered this recipe. These are not just pancakes; this is a real find that combines the tenderness of a classic pancake with the richness and aroma of potato and garlic.

It happened completely by chance when I boiled too many potatoes for mash but decided not to make it, opting instead to add them to the pancake batter. The result exceeded all expectations: my family was delighted, and my husband said he didn’t want any more deruny! Try it yourself; I am convinced that these potato pancakes will become a hit on your table too.

Ingredients

Here is what we need for this culinary magic:

• Potatoes (medium) — 5 pcs.
• Wheat flour — 300 g
• Chicken egg — 3 pcs.
• Sunflower oil (for the batter) — 5 tbsp. l.
• Milk — 300 ml
• Sugar — 1 tbsp. l.
• Garlic — 4 cloves
• Salt — to taste (about 1 tsp.)
• Dill (fresh) — for flavor
• Parsley (fresh herbs) — for flavor

Step-by-Step Instructions

Step 1. Preparing the Potato Base

First, I peel the potatoes, wash them well, and cut them into medium-sized pieces. I put them in a pot and pour water over them so that it just slightly covers the potatoes. Be sure to salt the water right away so the potatoes are already flavorful. Cook until fully tender. I like it when they are easily pierced with a fork.

Step 2. Turning the Potatoes into a Tender Mixture

This step is key! After the potatoes cool down (or at least become warm), I don’t drain all the liquid. I leave some of the water in which they were cooked and mash the potatoes with an immersion blender or mixer. The result should be a very smooth, slightly runny, but homogeneous mass, like a thick puree. It is this starchy liquid that gives the pancakes their special tenderness.

Step 3. Mixing the Pancake Batter

To this warm potato mixture, I add garlic crushed on a fine grater or passed through a press. Next comes the turn of the eggs, boiled and slightly cooled milk, and flour. I thoroughly mix all of this with a whisk or mixer so that no lumps remain.

Step 4. Final Touches and Resting

Now I pour the oil into the batter (this will prevent the pancakes from sticking to the pan) and add about a teaspoon of salt and a tablespoon of sugar. I mix everything again. After this, I always let the batter rest for at least half an hour. This allows the flour’s gluten to activate, and the pancakes will turn out more elastic, and the garlic and potato aroma will fully develop.

Step 5. Frying the Pancakes

I heat the pan, grease it with a small amount of oil (although there is already oil in the batter, this is just for assurance). I fry thin pancakes of medium diameter. An important point: these pancakes come out slightly more fragile than usual, so I always flip them very carefully, using a wide silicone spatula. After flipping, I immediately generously sprinkle each pancake with chopped dill and parsley—this adds an incredible aroma! I serve them hot, with sour cream or a favorite sauce.

Tips and Variations

• Fillings: These potato pancakes pair perfectly with savory, piquant fillings. Try serving them with mushroom gravy, feta cheese and tomatoes, or even as a base for rolls with red fish.
• Garlic: If you don’t like garlic, you can substitute it with finely chopped fried onions or add a little nutmeg for piquancy.
• Batter: If you notice that the batter has turned out too thick, don’t be afraid to add a little more warm milk. The consistency should be the same as for ordinary thin pancakes.

I am convinced that this recipe for potato pancakes will become your favorite, as it combines the classic and the original. Thanks to the potatoes, they are hearty, tender, and incredibly aromatic at the same time. This is true comfort food that will make any lunch or dinner cozy!

📚 Short History of the Dish

The history of pancakes spans thousands of years, and they are considered one of the oldest dishes known to mankind. They were prepared even in pre-Christian times as a symbol of the sun due to their round shape. In Ukrainian cuisine, pancakes, or “nalysnyky” as they are also called, were traditionally prepared for Masnytsia (Shrovetide). At the same time, deruny, or “kartoplyanyky” (potato cakes), gained popularity with the spread of potatoes in Europe, especially in Belarus and Ukraine.

This potato pancake recipe is a modern culinary experiment that combines two traditions. It originated as a way to use potatoes, adding richness and a new flavor dimension to the classic pancake, making it more piquant thanks to the garlic.