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Custard Potato Pancakes

The Belarusian take on draniki (potato pancakes) will win you over with its flavor! This Belarusian recipe is one for the collection of any potato lover. What makes these custard potato pancakes special is that the batter is made with hot milk. In our family we're partial to the classic Belarusian potato dish called draniki, but I jotted this one down in my cookbook for variety's sake, and I'd suggest you do the same. Let's cook them up together and give them a taste.

Maria KruusAuthor avatar
Recipe author
Custard potato pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 3 g
Fats 28 % 7 g
Carbohydrates 60 % 15 g
134 kcal
GI: 80 / 0 / 20

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Step 1: Peel and grate the potatoes. Drain off all the liquid they release, but don't throw it out — set it aside for now.

  2. Step 2:

    Step 2

    Step 2: Bring the milk to a boil and pour it over the grated, squeezed-out potatoes — in other words, "brew" them.

  3. Step 3:

    Step 3

    Step 3: Crack the egg into the batter and add the flour. Season with salt to taste.

  4. Step 4:

    Step 4

    Step 4: Add the baking soda and mix thoroughly.

  5. Step 5:

    Step 5

    Step 5: Take the reserved potato liquid and pour it off very carefully, leaving the starch behind at the bottom. Stir that starch into the batter and mix well.

  6. Step 6:

    Step 6

    Step 6: Set a skillet over heat and fry the custard potato pancakes in vegetable oil.

  7. Step 7:

    Step 7

    Step 7: These are best eaten with sour cream or Belarusian machanka (a savory dipping gravy). Enjoy!

  • Start with the potatoes: wash and grate them, then drain off all the liquid they release — but don't discard it, set it aside separately for now. Bring the milk to a boil and pour it over the grated, squeezed-out potatoes; in other words, "brew" them. Then crack the egg into the batter, add the flour, and season with salt to taste. Add the baking soda and mix thoroughly. Now take the reserved potato liquid and pour it off very carefully so the starch stays at the bottom — add that starch to the batter and stir everything together. Set a skillet over heat and fry the custard potato pancakes in vegetable oil. They're best with sour cream or Belarusian machanka (a savory dipping gravy). Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g

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