Potato pancakes (Draniki)

Potato pancakes or draniki are traditionally considered a Belarusian national dish, however, they are well known in other countries as well (Ukrainian deruny, Polish placki ziemniaczane, German kartoffelpuffer, Czech bramborák, American hash brown, Jewish latke). Draniki are also popular in Central Russia. Classic potato pancakes are made from grated potatoes laced with salt and eggs. Draniki are traditionally served hot with sour cream, butter, lard, smoked meat and sour cream sauce. In Belorussia, Ukraine and Russia, potato pancakes are usually steamed and subsequently served in clay pots.


  • For potato pancakes: eggs – 1 piece
  • potato starch (can be replaced with flour) – 2 tbsp.
  • potato – 1 kg
  • vegetable oil – 2-3 tbsp.
  • onion – 1 bulb
  • salt – to taste. For the sauce: pepper – to taste
  • ground caraway – to taste
  • salt – to taste
  • flour – 1 tbsp.
  • raw cured meat – 100 g
  • onion – 1 bulb
  • sour cream – 150 g.

Preparation method (receipt)

Peel potatoes and wash. Peel the onions. Fine grate potatoes and onions. What is more, they must be grated alternately and stirred immediately (so that potatoes are not oxidized). Add an egg beaten with a fork, 2 tbsp. starch (or flour), pepper and salt. If you want to get crisp edges, add 2 tbsp. water. Mix the mass until smooth. To prepare sauce, cut the jerked meat into small pieces and fine grate onion. Put the smoked products and onions in a frying pan, pour a little water, add salt, pepper and caraway. Stew for about 5 minutes. Add a spoonful of flour to the sauce and thicken the dish. Pour over the sour cream and stir. Simmer, stirring regularly, for about 10 minutes. Warm up the vegetable oil in a frying pan. Put the potato mass in the form of small pancakes (shaping them with a tablespoon). Fry on one side for 2-3 minutes until golden brown. Then turn to the other side, fry for 1-2 minutes on a heat slightly higher than the medium, then slack the fire, cover and cook for another 3-4 minutes. Potato pancakes should be served hot. Serve the sauce in a separate bowl.

eggs potato starch flour potato vegetable oil onion raw cured meat sour cream