Belarusian potato pancakes: grated potato, onion, fried until golden.
The classic recipe for Belarusian draniki.
They are very simple to cook, and they go just as fast.
Fry over a medium heat so the middle cooks through.
To take off extra oil, set the finished draniki on kitchen paper.
Puddings & bakingI no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.
Puddings & bakingA plum cake with streusel: tender, moist crumb, plum filling and a crunchy sugar crust.
Puddings & bakingCurd-cheese biscuits from my grandmother: quick, no long kneading, and rather good for you.
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