Polish-Style Pancakes with Herbed Sour Cream

These potato pancakes with provolone cheese are addictively delicious. Serve as a side dish or an appetizer.

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins


  • Box grater
  • Colander
  • Large skillet



  • 2 lb (1 kg) Yukon Gold potatoes, peeled
  • 1 clove garlic, minced
  • 1 small onion
  • 2 eggs, lightly beaten
  • 1/3 cup (75 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • Pinch cayenne pepper
  • 1/2 cup (125 mL) shredded provolone cheese
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • Vegetable oil, for frying


  • 1 1/2 cups (375 mL) sour cream
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 tbsp (15 mL) finely chopped fresh dill and chives
  • 1 tbsp (15 mL) lemon juice
  • 1/4 tsp (1 mL) each salt and pepper



  1. Shred potatoes and onion on coarse side of box grater or grater blade of food processor to make 3 1/2 cups (875 mL). Drain in colander for 10 minutes.
  2. Transfer to tea towel; squeeze out excess moisture and discard liquid. Transfer potato mixture to large bowl; stir in garlic, eggs, flour, salt, pepper and cayenne until combined. Fold in cheese and parsley.
  3. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat. Scoop 1/4 cup (60 mL) pancake batter into pan and flatten with back of spoon to form 3-inch (8 cm) round. Add 3 more scoops of batter to pan; cook, turning once, for 6 to 8 minutes or until golden brown and crisp. Drain on paper towel–lined baking sheet. Repeat with remaining batter, adding oil as needed.


  1. Whisk together sour cream, parsley, dill, chives, lemon juice, salt and pepper until blended. Serve with pancakes.

Tip: Pancakes can be prepared and refrigerated in an airtight container for up to 24 hours. Reheat in 425°F (220°C) oven for about 5 minutes just before serving with Herbed Sour Cream.