Wash and cut up the mushrooms. Sauté finely chopped onion in butter until it is golden brown. Add mushrooms and crushed caraway seeds. Roast on low heat for about 5-10 minutes. Sprinkle with flour and mix briefly. Pour milk and bring to a boil, stirring constantly. Let it cook for 5 minutes and add cream to soften the sauce. Season with salt and pepper.
Cut up peeled potatoes and cook in salted water until soft. Partially drain the water, keep a little on the bottom of the pot (about 2 cm).
Mash the potatoes and add flour to them and mix. Cover the pot and let it sit for 5 minutes. Then mix until you get smooth consistency. Preheat skillet with oil and fry the pancakes on both sides.
Serve with the sauce.