Potato Pancake With Creme Fraiche Recipe

Prepare potatoes and onion

Peel the russet potatoes and coarsely grate them using the large holes of a box grater or a food processor. Finely grate the yellow onion. Place grated potatoes and onion into a large bowl.

Remove excess moisture

Using a clean kitchen towel or several layers of cheesecloth, gather the grated potato-onion mixture and squeeze firmly over the sink or a bowl to remove as much liquid as possible. Transfer the drained starchy solids back to the large bowl. Reserve any liquid for 2 minutes to let starch settle; you may discard the clear liquid and add the settled starch back into the potatoes for better binding.

Make batter

To the drained grated potato and onion, add the eggs, flour, baking powder, salt, and black pepper. Stir until just combined. The mixture should hold together when pressed; if too wet, add 1 tablespoon flour at a time until it binds. If too dry, add 1 tablespoon water or one more beaten egg (not expected with given quantities).

Preheat pan and oil

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 1-2 tablespoons of neutral oil and a small piece of butter if using. Heat until shimmering but not smoking. Keep remaining oil nearby to add between batches.

Fry pancakes

For each pancake, spoon about 3 heaping tablespoons (roughly 60 g) of the potato mixture into the hot pan and flatten gently with the back of the spoon to form a 3-4 inch round about 1/4–1/2 inch thick. Cook without moving for 3–4 minutes until the edges are golden brown and crisp. Carefully flip with a thin spatula and cook the other side 3–4 minutes until golden and cooked through. Adjust heat to medium if browning too quickly; add more oil (1–2 tbsp) between batches as needed. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F / 95°C oven while finishing remaining batter.

Finish and drain

When all pancakes are cooked, place them briefly on paper towels if you want to absorb excess oil, or serve directly for crisper bottoms.

Flavor the creme fraiche: In a small bowl, combine the creme fraiche with lemon zest, lemon juice, 1/4 teaspoon salt, and 1 tablespoon of the chopped chives. Taste and adjust seasoning—add more lemon or salt if desired.

Plate and garnish: Spoon 1–2 tablespoons of flavored creme fraiche onto each warm potato pancake. Sprinkle remaining chives over the pancakes. If using smoked salmon, place a small slice over the creme fraiche; alternatively offer applesauce on the side for a traditional sweet-savory pairing.

Serve: Serve immediately while pancakes are hot and crisp. Leftover pancakes can be reheated in a skillet over medium heat to re-crisp for best texture.