Žemaičių Blynai

Introduction

Žemaičių Blynai, also known as Samogitian pancakes, hail from the region of Samogitia in Lithuania. These traditional Lithuanian potato pancakes are beloved for their hearty nature and comforting flavors. Historically, they were a staple food in Lithuanian households, especially during the colder months. The pancakes are typically stuffed with a savory filling, often made of meat, and are pan-fried to perfection, achieving a crispy outer layer with a tender, flavorful interior.

Ingredients

• Potatoes - 1 kg
• Flour - 150g
• Eggs - 2
• Salt - 1 tsp
• Pepper - 1/2 tsp
• Chicken breast - 300g
• Onion - 1 large
• Garlic - 2 cloves
• Butter - 50g
• Sour cream - to serve
• Dill - to garnish

Preparation

Before you begin preparing the potatoes and other ingredients for the Žemaičių Blynai, ensure you have a clean and organized workspace. Preparing your ingredients beforehand can simplify the cooking process significantly, allowing you to focus on crafting each element with care.

Step 1: Prepare the Filling

Mince the chicken breast finely. Dice the onion and crush the garlic. In a skillet, melt butter and sauté the onion until golden brown. Add the garlic and minced chicken, cooking until it is fully cooked through. Season with salt and pepper to taste. Set aside to cool.

Step 2: Prepare the Potato Mixture

Peel and grate the potatoes. It is crucial to remove excess moisture from the grated potatoes by squeezing them in a cloth. Add the flour, eggs, and a pinch of salt to the potato mixture and blend well until a homogenous mass forms. The mixture should be firm enough to hold shape but soft enough to meld together around the filling.

Cooking Process

Step 1: Assemble the Žemaičių Blynai

Take a portion of the potato mixture and flatten it on your palm. Add approximately one tablespoon of the meat filling to the center, then envelop the filling with the potato mixture, forming a ball and flattening slightly to create a pancake shape. Repeat with the remaining mixture and filling.

Step 2: Pan-Frying

In a non-stick skillet, heat some additional butter. Gently place the formed pancakes into the pan, taking care not to overcrowd. Cook over medium heat until the bottom is golden brown and crispy, then flip and repeat. Ensure the potato is cooked through and the filling is hot before removing from the skillet. Monitor the cooking time carefully to avoid burning.

Serving Suggestions

Serve the Žemaičių Blynai hot from the pan, accompanied by a generous dollop of sour cream, which complements the rich flavors of the potato and savory filling. Garnish with freshly chopped dill to add a burst of color and a hint of aroma. These pancakes are best enjoyed immediately, providing a warm and satiating meal that speaks to the heart of Lithuanian culture.

Whether at breakfast, lunch, or dinner, Žemaičių Blynai offer comfort and nostalgia in every bite. Their versatility allows them to be paired with a variety of side dishes or enjoyed simply with a classic accompaniment of sour cream and dill.