Potato pancakes
Potato pancakes are a great main course, but they also serve well as an accompaniment to a soup. They are closer to Slovak style lokše than to raw potato latkes or rösti. They can be thin and supple for rolling or thicker and crisp at the edges for a hearty side.
Ingredients:
- 500 g / 17,6 oz grated potatoes
- 120 g/ 4,2 oz/ 1 cup wondra flour (flour)
- 30 g / 1oz melted butter
- 1 whole egg
- 1 tsp salt
- Oil
Recipe steps:
- Peel and rinse the potatoes. We then boil them in water and leave them to cool.
- Grate the potatoes into a bowl, add the flour, eggs, melted butter and salt.
- Mix everything well and work out the dough.
- From the dough, we work out the individual flatbreads.
- Fry the flatbreads in hot fat from both sides until golden.
- We can serve immediately, for example as an side dish to potato or mushroom soup, or they are delicious on their own.
Before you start:
- Potatoes: choose a starchy variety. Boil in the skin, cool completely and grate. This reduces moisture and helps the dough hold together.
- Flour: coarse flour is traditional. If unavailable use all purpose and add a spoon of potato starch.
- Frying fat: clarified butter, lard or a neutral oil that tolerates heat.
- Thickness: roll to about 3-5 mm on a lightly floured board.
Technique notes:
- Grate potatoes fine to medium. The dough will bind better.
- Mix the dough briefly. If sticky add a little flour. If dry add a splash of melted butter.
- Prick each pancake with a fork before frying.
- Fry over medium heat until golden on both sides. Keep finished pancakes warm in a low oven.
Variations and regional ideas:
- Lokše style: cook dry on a cast iron pan, then brush with butter or rendered fat. Serve with braised cabbage or go sweet with plum jam and poppy seeds.
- Crackling version: fold in chopped pork cracklings.
- Herb version: chives, parsley or spring onion.
- Cheese version: mix in a handful of grated hard cheese and a pinch of pepper.
- Spiced: a little ground caraway or crushed coriander.
Dietary and practical tweaks:
- Gluten free: use rice flour with a bit of potato starch at about 3 to 1.
- Egg free: replace the egg with 1 tbsp ground flax plus 3 tbsp water. Rest 10 minutes and fold in.
- Dairy free: use plant based butter or oil.
- Oven baked: brush thin pancakes with fat and bake at 200 °C for 12-15 minutes, flip halfway.
Serving:
- Serve with mushroom soup or potato soup as in the base recipe. They also pair well with braised cabbage, stew, or simply with herbed quark or sour cream and scallions.
- A sweet version works with jam and cinnamon sugar.
Storage and reheating
- Refrigerate for up to 2 days. Reheat in a dry skillet or in the oven so they stay crisp.
- Freeze in layers separated by parchment for easy future use.
