Bulviniai Blynai I

Peel and finely grate the potatoes into a large bowl, working quickly to prevent browning.

Squeeze the grated potatoes firmly in a clean kitchen towel or cheesecloth to remove excess moisture.

Transfer the drained potatoes to a mixing bowl and add the eggs, flour, and salt, stirring until well combined.

Heat a large skillet over medium-high heat and lightly oil it or add a thin layer of butter.

Drop spoonfuls of the potato mixture onto the hot skillet, flattening each portion into a thin pancake about 3 inches wide.

Cook until the underside is golden brown and crispy, about 2-3 minutes.

Flip each pancake carefully and cook the other side until golden brown and cooked through, about 2-3 minutes.

Transfer the finished pancakes to a warm plate and serve hot, optionally with sour cream or applesauce.