Deruny are delicious savory pancakes from Ukraine and are a staple of Baltic breakfasts. They are quick to prepare, then are fried up and served with a dollop of sour cream and some fresh scallions. Deruny are great options for simple savory breakfasts when you are looking to take a break from cereal or bacon and eggs, but they also work wonderfully with other items in a big breakfast-style plate!

One of the keys to perfecting potato pancakes is the size at which you cook them. I found from creating the recipe a few times – with ‘help’ grating from my boys – that a two tablespoon-sized deruny is ideal for matching crunch with color and flavor. Mid-sized deruny also allows for quicker cooking time and less waiting than larger, stodgier pancakes.

My preference is to use Yukon gold potatoes for making deruny, as they create a creamier texture and fry up to a more golden color than other potatoes. Also, the gold potatoes don’t tend to brown as quickly as russet potatoes do when they are exposed to the air after peeling and grating, although if you grate the onion prior to the spuds then the onion juice will help limit browning during prep.

Admittedly, deruny are simple creations, made with savory enjoyment and a full belly in mind. They are similar to the Jewish latke – simple and traditional nourishment that’s great for a snack, or as part of something more grand. Deruny are the deliciously fluffy golden potato pancakes that friends and family will be clamoring for you to whip up on rainy days or for those relaxed weekend get-togethers!