Can I make these pancakes ahead of time?
While best served fresh, you can prepare the batter up to an hour in advance. Store it in the refrigerator, but be aware that the potatoes may start to oxidize and turn slightly gray.
BREAKFAST
Hearty Lithuanian Potato and Cottage Cheese Pancakes with Lingonberry Jam
These savory Lithuanian pancakes combine grated potatoes and creamy cottage cheese for a unique breakfast or brunch. Served with a dollop of sweet-tart lingonberry jam, they offer a delightful balance of flavors and textures. This recipe is a comforting taste of traditional Lithuanian cuisine.
HOW TO MAKE IT
Let's cook.
01
Squeeze excess moisture from the grated potatoes using a clean kitchen towel or paper towels. This step is crucial for crispy pancakes.
02
In a large bowl, combine the squeezed grated potatoes, cottage cheese, flour, egg, salt, and black pepper. Mix well until just combined; do not overmix.
03
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly to form pancakes about 3 inches in diameter.
04
Cook the pancakes for 4-6 minutes per side, or until golden brown and cooked through. Add more oil to the skillet as needed between batches.
05
Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately with lingonberry jam.
About This Recipe
These savory Lithuanian pancakes combine grated potatoes and creamy cottage cheese for a unique breakfast or brunch. Served with a dollop of sweet-tart lingonberry jam, they offer a delightful balance of flavors and textures. This recipe is a comforting taste of traditional Lithuanian cuisine.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a finely minced small onion or a pinch of dried dill to the potato mixture. Ensure your oil is hot enough before adding the batter to prevent soggy pancakes.
Easy Substitutions
If lingonberry jam is unavailable, cranberry sauce or a tart berry jam can be used. For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free all-purpose flour blend.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a dry skillet over medium heat or in a toaster oven until crispy.
Serving Suggestions
Serve these pancakes as a hearty breakfast or brunch with a side of sour cream or plain Greek yogurt. They also make a delicious light lunch paired with a simple green salad. For a more substantial meal, consider serving them alongside smoked salmon or crispy bacon.
Common Mistakes
1. Not squeezing enough moisture from the potatoes: This leads to soggy, dense pancakes. Always wring out the grated potatoes thoroughly. 2. Overmixing the batter: Overmixing can develop the gluten in the flour, resulting in tougher pancakes. Mix until just combined. 3. Overcrowding the skillet: This lowers the oil temperature and steams the pancakes instead of frying them, preventing a crispy crust. Cook in batches. 4. Using too little oil: Pancakes need enough oil to fry properly and achieve a golden-brown color. Don't be shy with the oil. 5. Cooking on too low heat: Low heat will make the pancakes absorb too much oil and become greasy. Maintain a steady medium heat.
Frequently Asked Questions
What kind of potatoes are best for this recipe?
Starchy potatoes like Russet or Idaho are ideal as they grate well and contribute to a good texture.
Can I freeze these pancakes?
Yes, cooked and cooled pancakes can be frozen in a single layer on a baking sheet, then transferred to a freezer-safe bag for up to 1 month. Reheat from frozen in a toaster oven or oven at 350°F/175°C until heated through and crispy.
MORE TO KNOW
The key to perfectly crispy potato pancakes lies in removing as much moisture as possible from the grated potatoes. After grating, place the potatoes in a clean kitchen towel, gather the ends, and twist tightly to wring out the liquid. This prevents the pancakes from becoming gummy and ensures a golden, crisp exterior. Using a non-stick skillet and not overcrowding the pan are also important for even cooking and browning.
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