Polish Pancakes (kartoflane Placki)
- 2 cups grated potatoes
- 2 eggs, well beaten
- 1 T flour
- 1/2 t salt
- pinch of pepper
Grate large potatoes and drain off excess juice. Measure the pulp and add remaining ingredients. Beat well. Heat 4 tablespoons shortening in a skillet. Drop in batter by tablespoonful, spread thinly and fry to a deep brown on each side. Vegetable, meat, or chicken fat will give much crisper pancakes than butter. A teaspoonful of grated onion adds flavor.
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