🟡 Preview — not yet kitchen-tested. Recipe version 1.1 (15 Oct 2026) · Draft formulation — uncooked · Kitchen tester: not yet assigned · Needs more than one test round (oil-free baking) · Video: technique demonstrations (different recipes)

🥔 Деруни · deruny (grated-potato pancakes; also called draniki elsewhere)

Golden-edged potato pancakes with onion and dill, baked on parchment. Grated-potato pancakes are an everyday favourite across Ukraine. They are traditionally fried in oil or fat and served with sour cream, mushrooms or other toppings.

Kitchen Monk adaptation of Ukrainian deruny. 🔄 What we changed: baked on parchment instead of fried; ground flax instead of egg; oat flour instead of wheat flour; dill cream or mushroom gravy instead of sour cream. Honest texture note: without frying oil, these will be drier and less crisp than fried deruny, with browned edges and soft centres. Whether the result is satisfying still needs to be confirmed in the kitchen.

🍽️ Serves 4 (12 pancakes, about 8 cm across) · ⏱️ Prep 25 min · Bake 35–40 min · Total about 65 min
🍳 Equipment: 2 large baking sheets, parchment paper (not wax paper), box grater or food-processor grating disc, clean thin tea towel, two bowls, thin metal spatula

🧺 Ingredients

• 800 g starchy potatoes, such as russet, peeled (about 4 medium)
• 1 small onion (about 80 g)
• 1 tbsp ground flaxseed mixed with 3 tbsp water
• ¼ cup (25 g) oat flour (or rolled oats ground fine in a blender)
• 2 tbsp chopped fresh dill
• Black pepper, to taste

👩‍🍳 Steps

1. Heat the oven to 220 °C / 425 °F with racks in the upper and lower thirds. Line both sheets with parchment. Stir the flax and water together and let it thicken for 10 minutes.
2. Grate the onion on the medium-fine holes into a bowl first, then grate the potatoes on top, stirring now and then; the onion helps slow greying. (Finer grating gives a more cohesive pancake; coarse shreds give lacier edges.)
3. Tip the mixture into the tea towel and squeeze hard over a second bowl until little more liquid comes out. Let the liquid stand 5 minutes, then carefully pour it off and keep the white potato starch that has settled at the bottom.
4. Mix the squeezed potatoes with the saved starch, flax gel, oat flour, dill and pepper. It should hold together when pressed.
5. Drop 12 mounds (about 3 tbsp each), 6 per sheet, and press each to about 1 cm thick with a damp spoon. Thinner pancakes cook through and brown better.
6. Bake 20 minutes, until the undersides are golden and the edges browned. Slide the spatula under each and turn; if one sticks, give it 2–3 more minutes and try again. Swap the sheets between racks.
7. Bake 15–20 minutes more, until both sides are golden and the centre is soft, opaque and no longer tastes of raw potato. Serve straight away.

💡 Troubleshooting: sticking? Bake until they release on their own, and use a thin metal spatula. Pale? They need more time, not oil. Raw centres? Make them thinner. Falling apart? Squeeze out more liquid and make sure the starch went back in.

🍽️ Serve with: tangy dill cream or creamy mushroom gravy, and a crisp salad.

⚠️ Allergens: none of the major allergens in this formula. Oats are often processed with wheat; certified gluten-free oat flour is an option for people who need it, but that version is untested.

🔁 Substitutions: none tested yet. An air-fryer method has not been tested and should not be assumed to work from these times.

🧊 Storing: best eaten fresh. Refrigerate leftovers in a covered container and use within 3 days. Reheat on a sheet in a 200 °C / 400 °F oven for 8–10 minutes (a microwave makes them soft). Freezing has not been tested.

🎥 Technique demonstrations

This short video by Plants-Rule shows baking grated-potato pancakes on a sheet without oil. It is a different recipe (latkes, not deruny) and we have not confirmed whether it uses salt. Follow the ingredients and steps on this page. The creator has not reviewed or endorsed this adaptation.

For a Ukrainian-language look at oven-baked deruny, Zhanna Reshetytska bakes them in the oven; her recipe uses egg, sour cream and salt, so treat it as a technique reference only.

🛒 Shopping checklist

• ☐ Starchy potatoes (such as russet): 4 medium, about 900 g before peeling
• ☐ Onion: 1 small
• ☐ Ground flaxseed: 1 tbsp (check your pantry)
• ☐ Oat flour or rolled oats: ¼ cup (25 g)
• ☐ Fresh dill: 1 small bunch
• ☐ Parchment paper

🖨️ To print: use your browser’s Print command (on a phone, tap Share or ⋮, then Print).

📚 Cultural context: The Kyiv Independent. This source did not create or review this formulation. 🌱 Kitchen Monk Standard: no added salt, oil or refined sugar. Part of The Ukrainian Flourishing Table™ · kitchenmonk.org · Corrections welcome: rfjeep@gmail.com · Last reviewed 15 Oct 2026.