Authentic Lithuanian Bulviniai Blynai (Potato Pancakes) Recipe

Ingredients

4 large potatoes
1 egg
2 tablespoons of flour
1 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of vegetable oil
1 onion, finely chopped (optional)

Steps and instructions

Peel the potatoes and grate them into a bowl. If desired, you can use a food processor to speed up this process.
Drain the excess liquid from the grated potatoes by placing them in a cheesecloth or clean kitchen towel and squeezing well.
Mix the drained potatoes with the egg, flour, salt, and pepper. If you choose to use onion, add it here. Stir until everything is well combined.
Heat the vegetable oil in a large frying pan over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil. Flatten each spoonful with the back of your spoon to form a pancake shape.
Fry the pancakes on each side until they are golden brown, about 3 to 4 minutes per side.
Transfer the cooked pancakes to a plate lined with paper towel to drain excess oil.
Serve the pancakes hot, optionally with sour cream or applesauce on the side.

Tools for making

Grater - To grate the potatoes for the recipe.
Cheesecloth or clean kitchen towel - To drain excess liquid from the grated potatoes.
Large frying pan - To fry the potato pancakes.
Spoon - To drop spoonfuls of the potato mixture into the frying pan and flatten them.
Paper towel - To drain excess oil from the cooked pancakes.

Recipe variations

Replace the vegetable oil with butter for a richer flavor.
Add grated cheese (such as cheddar or mozzarella) to the potato mixture for a cheesy twist.
Include finely chopped herbs like parsley, dill, or chives to add freshness and flavor.
Experiment with different types of flour, such as buckwheat flour or gluten-free flour, for a different texture or dietary restriction.
For a meat-free option, omit the onion and add finely chopped mushrooms or grated zucchini to the potato mixture.
Make a sweet version by adding a bit of sugar, cinnamon, and grated apple to the potato mixture. Serve with honey or maple syrup.
Try a different dipping sauce like garlic aioli, tomato salsa, or tzatziki.
For a more substantial meal, top the pancakes with smoked salmon, sour cream, and capers.

Recipe overview

Get ready to enjoy a delicious Lithuanian staple with this recipe for Bulviniai blynai, also known as potato pancakes. These pancakes are crispy on the outside, tender on the inside, and loaded with earthy potato flavor. The recipe is straightforward and requires just a few common ingredients: potatoes, an egg, some flour, and seasonings. If you like, you can also add finely chopped onion for an extra flavor boost. You'll simply combine your ingredients, form the mixture into pancakes, and then fry them until they're golden brown. They're delicious served hot, and you can enjoy them plain or with a side of sour cream or applesauce. Whether you're making them for a hearty breakfast or a comforting dinner, Bulviniai blynai are sure to become a favorite.

Common questions

Can I use different types of potatoes? Yes, you can use different types of potatoes for this recipe. However, it is recommended to use starchy potatoes like Russets for the best results.
Can I make the pancakes in advance? Yes, you can make the pancakes in advance and reheat them when ready to serve. Simply place them in the oven at 350°F (175°C) for a few minutes to warm them up.
Can I freeze the leftover pancakes? Yes, you can freeze the leftover pancakes. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be kept in the freezer for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Can I make the batter ahead of time? It is not recommended to make the batter ahead of time, as the grated potatoes may release more liquid and result in a watery batter. It is best to prepare the batter immediately before frying the pancakes.
Can I add other ingredients to the batter? Yes, you can add other ingredients to the batter such as grated cheese, chopped herbs, or cooked bacon for extra flavor. Just make sure to adjust the seasoning accordingly.

Serving dishes and utensils

Grater - Used to grate the potatoes.
Cheesecloth or clean kitchen towel - Used to drain excess liquid from the grated potatoes.
Frying pan - Used to fry the potato pancakes.
Spoon - Used to drop spoonfuls of the potato mixture into the frying pan and flatten them.
Paper towel - Used to drain excess oil from the cooked pancakes.

Origin stories

Bulviniai blynai, or potato pancakes, are a beloved staple food in Lithuania, a small Baltic country with a rich history and vibrant cultural traditions. Rooted in the country's agricultural past, when potatoes were a primary crop, these crispy pancakes have been gracing Lithuanian tables for countless generations. Traditionally, they were a common meal during the cold winter months when fresh produce was scarce. Today, they're still enjoyed year-round, often served with sour cream or applesauce. One charming Lithuanian tradition is hiding a coin in one of the pancakes during the festive Christmas Eve meal. Whoever finds the coin is said to have good luck in the coming year, adding a touch of playfulness and anticipation to the hearty and delicious dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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