Bulviniai blynai (potato pancakes) in the oven

Ingredients (serves 4)

• Potatoes (raw)900 g
• Egg (1 pc)55 g
• Wheat flour30 g
• Onion80 g
• Rapeseed / sunflower oil25 g
• Natural yoghurt200 g

Also: Salt, pepper, dill, garlic

Method

1. Turn the oven on to 220 °C so it heats up while you make the batter (about 15 min). Line two baking trays with baking paper and brush them thinly with some of the oil.
2. Peel and wash the potatoes (900 g) and onion, then grate them finely.
3. Put the grated mixture in muslin or a clean tea towel and squeeze the liquid firmly into a bowl. Leave the liquid for 2–3 min, pour off the water and return the starch that has settled at the bottom to the mixture.
4. Crack in the egg and add the flour (30 g), pepper and a little salt. Mix well.
5. Spoon thin pancakes, about 8 cm across, onto the paper, leaving gaps between them. Lightly brush the tops with the rest of the oil.
6. Bake in the oven at 220 °C for 15 min, flip with a spatula and bake for another 10 min until both sides are golden and the inside is cooked through, with no raw batter.
7. While the pancakes bake, mix the yoghurt (200 g) with chopped dill and, if you like, crushed garlic. Serve the pancakes hot with the yoghurt sauce.