Polish Pancakes (kartoflane Placki)

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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