How to cook the right potato pancakes? You need to know one tricky secret

Draniki, potato pancakes, potato pancakes, bonds, pancakes, babka, shingles. Each locality has its own cooking habits and tricks to make potato dishes especially delicious. For example, in the agro-town of Yubileiny, Volkovysk district, gangs are fried on oak leaves, and in the agro-town of Nacha Voronovsky, national potato pancakes are prepared by adding mushrooms to potato dough. Recipes differ in the method of frying, preparation of sourdough, and composition. The correspondents went to the Shchuchinsky region and learned about the peculiarities of cooking one of the popular local potato dishes, which, together with others, has become a historical and cultural value of Belarus.

Elena Lysenya prepares ingredients for potato pancakes. They have been cooked according to this recipe in her family for centuries. She adopted it from her mother, who, in turn, received from her mother. So, through generations, the recipe for custard potato pancakes, or potato pancakes, as they are often called in the Shchuchinsky district, has come down to our days.

- It is very simple, even the most inexperienced chef can handle it. But for this you need to know one tricky secret. This is the peculiarity of family potato pancakes, - says Elena Lysenya.

As in the traditional recipe, the first step is to grate the potatoes on a fine grater, SALT.

- Now - the most important thing. Potato mass should be poured over with boiling water - brew. For six potatoes - a liter of boiling water. Add after that sour MILK or kefir about half a liter, then FLOUR. So that the dough was like thick sour cream.

Separately, in another bowl, you need to extinguish the soda in kefir or sour milk and add a little boiling water there. Mix everything well. After kneading such a sourdough, add flour if necessary. And then the matter is small - one by one, potato pancakes are sent to the pan.

- Now, of course, we fry potato pancakes on a gas stove. Previously, they used an oven for this. Frankly, in the oven they turn out to be especially tasty, - says Elena Lysenya.

But the most ruddy and crispy potato pancakes, says the hostess, are obtained from her mother, Evgenia Mikhailovna Danilevich. She is 73 years old and lives in the village of Boyary in the Shchuchinsky district.

And they served potato pancakes with sour cream.

- Previously, at our house, salt and cottage cheese were also added to it, - says Elena Lysenya.

Just as she once adopted the original recipe from her mother, she passed it on to her children as a legacy. The woman admits that when they were little, she cooked such potato pancakes much more often. And this dish was everyday food.

“Eat a couple of hot pancakes with sour cream and you’ll be full for almost the whole day,” says the hostess.

But for the holidays, her mother used to bake MEAT in rye flour. But this recipe also has its own family secrets.

| Ekaterina BENADYSYUK, newspaper, photo by Leonid SCHEGLOV.

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