Use new potatoes for the best texture—they mash easily but retain enough structure for crisp pancakes.
Don’t overmix the batter—just combine until evenly blended to keep the pancakes tender.
Medium heat for frying ensures a golden crust without burning the pancakes.
Drain briefly on paper towels to remove excess oil and maintain crispness.
Fresh chives and lemon add brightness and a subtle herbal aroma, enhancing the flavors.
Frequently Asked Questions
Can I make these pancakes ahead?
Yes, you can prepare the batter and refrigerate for up to 2 hours. Fry them just before serving for the best texture.
Can I make them gluten-free?
Replace plain flour with a gluten-free flour blend or potato starch.
Can I use dried herbs instead of chives?
Fresh chives give the best flavor, but dried herbs like parsley or dill can be used in a pinch.
What to serve with the pancakes?
Serve with soured cream, lemon wedges, smoked salmon, beetroot, or a fresh side salad for a complete dish.
How to Store
Store cooked pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan to retain crispness.
How to Freeze
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