Today, I will present one more of my favorite dishes: Samogitian pancakes (Žemaičių blynai). Samogitian pancakes, like Lithuanian zeppelins (Cepelinai), are an old and very popular Lithuanian dish. All local eateries or canteens offer this dish on their menu, so if you ever visit Lithuania, definitely try this dish made by the locals.
History of Samogitian Pancakes
Until now, there has been no clear consensus among Lithuanians regarding which pancakes appeared first – Samogitian pancakes or Kėdainiai pancakes (also known as “Aukštaičių blynai,” originating from the Highlands of Lithuania). To provide some context, these regions refer to Samogitia in the northwestern part of Lithuania and the Highlands (Aukštaitija) in the northeastern part of the country.
However, it’s worth noting that these dishes are not very old. Kėdainiai and Samogitian pancakes have a history of about 40-50 years. Considering that potatoes appeared in Lithuania relatively recently, it’s remarkable that these dishes have already become integral parts of Lithuanian traditional cuisine.
Why are Samogitian Pancakes different?
Samogitian Pancakes are made from boiled mashed potatoes to which meat is added and then fried. For example, Cepelinai are made from grated potatoes, which are then boiled together with meat.
Samogitian Pancakes
Samogitian Pancakes
Equipment
- 1 pot
- 1 frying pan
- 1 Meat grinder (may be needed if the meat is not mincemeat)
- 1 Potato masher (a simple fork can be used for this)
Ingredients
Potato dough
- 9 lb potatoes (4kg) (about 15-20 middle sized potatoes)
- 1 egg
- 3 tbsp potato starch (depending on the type of potato, if the dough sticks, add more starch)
- 3 tbsp flour
- 1 tsp salt
Meat filling
- 4 halves garlic
- 1 large onion, coarsely chopped
- 7 ounces ground pork (200 g) Beef, chicken and other types of meat can be used
- 1 tsp salt
- 1 tsp ground black pepper
- dill or dried herbs (celery, leek, parsnip root, parsley root)
For the sauce
- 1.76 ounces butter (50 g)
- 2 tbsp sour cream
- 1 tbsp flour (if needed)
Instructions
What you will need
- Here you can see all the ingredients needed to make Samogitian pancakes
Preparation of potato dough
- Put 1 tablespoon of salt into the pot
- Samogitian pancake boil potatoes with skins
- The potatoes boil for about 20 minutes. To check if they are cooked, they should fall easily from the knife.
- When the potatoes cool down, peel the skin from the potatoes.
- Mash the potatoes with a potato masher, then add the egg, starch, flour and mix everything together.
Meat filling
- Squeeze or finely chop the garlic cloves.
- Finely chop the onion.
- Mix the chopped onion with the crushed garlic
- Season the minced meat with salt, ground black pepper, and herbs.
- Knead the meat well with your hands so that the spices are distributed evenly.
- Fry the onions and garlic.
- When the onions and garlic are lightly browned, add the meat and fry well.
Forming and baking Samogitian pancakes
- Place the potato dough in the palm of your hand, and place the meat filling in the middle and gently press everything together. If the potato dough sticks to your fingers, add more starch or simply wet your hands.
- Keep in mind that the potatoes are already cooked and the meat is already fried, so the formed pancakes do not need to be fried for a long time until the surface acquires a golden color.
For the sauce
- For me, best sauce is sour cream with little salt and some herbs. Others melt a piece of butter in a pan, then add a mixture of sour cream and flour and mix everything.
Last words of the author
I hope you managed to bake perfect Samagotian Pancakes (Žemaičių blynai) and serve them to your relatives and friends. And if you’re having trouble making potato dough, it’s usually the wrong type of potato that doesn’t have a lot of starch – so just add more potato starch.
This is my second recipe that I am posting here. The first was the recipe for the legendary zeppelins, which you can find here.
Excellente!!!