Bulviniai Blynai I

Introduction

History

Bulviniai Blynai have been a staple in Lithuanian cuisine for centuries. Potatoes were introduced to Lithuania in the 18th century and quickly became a popular ingredient in many dishes. Potato pancakes were a simple and affordable meal for many Lithuanian families, especially during times of hardship.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to squeeze out excess moisture from the grated potatoes to prevent the pancakes from becoming soggy.

- Use a hot skillet with melted fat or oil to ensure a crispy exterior on the pancakes.

- Serve the pancakes immediately after cooking for the best taste and texture.

Serving Suggestions

Serve Bulviniai Blynai with sour cream, applesauce, or a dollop of Greek yogurt for a creamy and tangy contrast.

Cooking Techniques

Use a non-stick skillet or griddle to prevent the pancakes from sticking.

- Cook the pancakes on medium-high heat to ensure a crispy exterior.

Ingredient Substitutions

Use gluten-free flour or cornstarch as a substitute for wheat flour for a gluten-free version.

- Substitute sweet potatoes or zucchini for regular potatoes for a different flavor profile.

Make Ahead Tips

Prepare the potato mixture ahead of time and refrigerate until ready to cook. The pancakes can also be frozen and reheated in the oven or toaster oven.

Presentation Ideas

Serve the Bulviniai Blynai on a platter with a garnish of fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Bulviniai Blynai with a crisp green salad or a side of pickled vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet until heated through.

Nutrition Information

Calories per serving

Each serving of Bulviniai Blynai contains approximately 200 calories.

Carbohydrates

Each serving of Bulviniai Blynai contains approximately 30 grams of carbohydrates.

Fats

Each serving of Bulviniai Blynai contains approximately 5 grams of fats.

Proteins

Each serving of Bulviniai Blynai contains approximately 3 grams of proteins.

Vitamins and minerals

Bulviniai Blynai are a good source of vitamin C, potassium, and fiber.

Alergens

Bulviniai Blynai contain eggs and gluten from the flour, which may be allergens for some individuals.

Summary

Bulviniai Blynai are a nutritious and filling dish, rich in carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.

Summary

Bulviniai Blynai are a delicious and comforting dish that is easy to make and versatile in flavor. Whether served as a side dish or a main course, these potato pancakes are sure to be a hit at any meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Bulviniai Blynai. It was a warm summer day, the sun shining brightly through the kitchen window as I sat at the table flipping through an old recipe book that my mother had passed down to me. The pages were yellowed and worn, the writing faded with age, but as soon as I read the ingredients and instructions for this traditional Lithuanian potato pancake, I knew I had to give it a try.

Growing up, my family had always enjoyed trying new and exotic dishes from around the world. My mother was an adventurous cook, always willing to experiment with different flavors and techniques. She had learned to make Bulviniai Blynai from her own mother, who had picked up the recipe during a trip to Lithuania many years ago. I remember the delicious aroma that filled our kitchen whenever my grandmother made these potato pancakes, and I knew that I had to learn how to make them myself.

I set to work gathering the ingredients, a simple yet hearty combination of grated potatoes, flour, eggs, and onions. I peeled and grated the potatoes, careful to squeeze out as much excess moisture as possible to ensure that the pancakes would be crispy and golden brown. I diced the onions finely, adding a savory flavor to the dish, and mixed everything together in a large bowl. The scent of the raw onions made my eyes water, but I knew that they would add a depth of flavor that was essential to the recipe.

The next step was to fry the potato mixture in a hot skillet, spooning it out in small batches and flattening it into thin pancakes. The sizzle of the oil and the aroma of the cooking potatoes filled the air, making my mouth water in anticipation. I flipped the pancakes over carefully, watching as they turned a beautiful golden brown on both sides. The scent of the fried potatoes and onions mingled with the crispness of the edges, creating a tantalizing aroma that filled the kitchen.

As I placed the finished Bulviniai Blynai on a platter, I couldn't help but smile with satisfaction. The pancakes were crispy on the outside, tender and fluffy on the inside, with a deliciously savory flavor that was unlike anything I had ever tasted before. I served them with a dollop of sour cream and a sprinkle of fresh dill, just as my grandmother had always done, and savored the first bite.

The flavors of the Bulviniai Blynai transported me back to my childhood, to lazy summer days spent in my grandmother's kitchen, watching her cook with skill and love. I could almost hear her voice as she shared stories of her own mother and grandmother, passing down the traditions and recipes that had been a part of our family for generations. I felt a deep connection to my heritage as I savored each bite of the delicious potato pancakes, knowing that I was carrying on a tradition that had been passed down through the ages.

As I finished the last bite of the Bulviniai Blynai, I felt a sense of pride and accomplishment. I had learned to make a traditional Lithuanian dish that had been a part of my family's history for as long as I could remember. I knew that I would continue to make these potato pancakes for years to come, sharing them with my own children and grandchildren, just as my mother and grandmother had done before me. And as I cleaned up the kitchen, the scent of fried potatoes and onions lingering in the air, I knew that this recipe would always hold a special place in my heart.

Categories

| Egg Recipes | Lithuanian Recipes | Lithuanian Vegetarian | Pancake Recipes | Potato Recipes | Wheat Flour Recipes |

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