Bulviniai Bynai(Potato Pancakes)
Crispy potato pancakes with a savory flavor, perfect for breakfast or brunch. Lightly seasoned with onion, salt, and pepper, served with sour cream and applesauce.
Ingredients
Instructions
- Peel and grate the potatoes and onion.
- Add salt, white pepper, beaten eggs, and flour to the grated vegetables to make a loose batter.
- Heat enough Crisco in a cast-iron skillet to just reach the top of a pancake.
- Ladle a large spoonful of batter onto the hot shortening and cook until brown and crisp on one side.
- Turn the pancake over and cook until browned on the other side.
- Remove from the skillet and drain.
- Serve hot with sour cream and applesauce.
Tips & Substitutions
For optimal flavor, use fresh Idaho or Russet potatoes, as they yield the best texture. If you prefer a gluten-free option, substitute the flour with almond flour or a gluten-free flour blend. To enhance the flavor, consider adding minced garlic or fresh herbs like dill or chives to the batter. Make sure the oil is hot enough before adding the batter to achieve a crispy exterior.
Serving Suggestions
Serve the potato pancakes hot with a generous dollop of sour cream and a side of applesauce for a perfect balance of flavors. They pair beautifully with My Little Garden Salad for a fresh side dish. For an added twist, try serving them alongside Spicy Fried Tofu for a delightful vegetarian meal that’s sure to impress.
Storage & Reheating
Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, you can also pan-fry them briefly in a little oil to regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Bulviniai Bynai(Potato Pancakes) contains roughly 681 calories, with 11g protein, 103g carbohydrates, and 25g fat. It is an excellent source of potassium (44% of the Daily Value), vitamin C (33% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1779mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. However, it's best to use it within a few hours for optimal texture. If it thickens too much, simply add a little water or an extra egg to loosen it up before cooking.
What can I substitute for eggs in this recipe?
For an egg substitute, consider using flaxseed meal or chia seeds mixed with water, which creates a binding effect similar to eggs. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water per egg. Allow it to sit for a few minutes until it thickens.
Can I freeze the potato pancakes?
Yes, you can freeze cooked potato pancakes. Allow them to cool completely, then layer them between parchment paper in an airtight container or freezer bag. They can be stored for up to 2 months. To reheat, bake them directly from frozen in the oven until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).