Do you want to try an easy Bohemian dish that is very popular in the Czech Republic? Then Bramborové placky flatbread is just for you! This old traditional recipe has its place in Czech cuisine even today.
➜ About the Recipe
Czech bramborové placky pancakes are soft flatbread made from potatoes cooked with the skin on. The dough also includes flour, eggs, and salt. The flatbread is baked in a frying pan in a little melted lard on both sides until golden.
Our Slovak neighbors have a similar recipe called lokše.
TIP: Well-known Czech potato dumplings are made from roughly the same dough.
➜ Pronunciation
I recorded a short audio clip with the pronunciation of the Czech word "bramborové placky". I am a native speaker, so you will hear authentic Czech language.
➜ Bramborové placky vs. Bramborák
A similar Czech recipe to bramborové placky is bramborák. However, bramborák is prepared from raw grated potatoes, and the resulting batter is a semi-liquid mixture.
The bramborák batter contains quite a lot of garlic and marjoram, plus these pancakes are fried in a higher layer of fat.
➜ Ingredients
To make Czech bramborové placky, we need:
- Potatoes, cooked in the skin, cooled. Any all-purpose potatoes work fine with this recipe.
- Egg
- Salt
- All-purpose flour; the exact amount will depend on the type of flour and potatoes. I give an approximate amount in the recipe. Add just enough flour to the dough so that the dough does not stick to your hands.
✅ You'll find the exact amount of ingredients below in the recipe card, which you can also print out.
NEXT, PREPARE THE FOLLOWING:
- Pork lard for frying; you can also use vegetable oil, such as Canola or sunflower oil.
Use lard if you can; the recipe will be more authentic. Flatbread fried in lard not only tastes but also smells better.
➜ Instructions with Photos
STEP 1: Cook the potatoes with the skin on in advance and leave them to cool. It takes 2-3 hours for the potatoes to cool completely, so plan ahead.
STEP 2: Peel the cooked, cooled potatoes and grate them finely.
TIP: Learn, how to shred potatoes
STEP 3: Add the egg, salt, and flour.
STEP 4: Work into a smooth dough with your hands. If the dough sticks too much, add a little flour but don't overdo it with its amount.
STEP 5: Cut the dough into roughly equal-sized pieces. Press each piece of dough with the cut sides into the flour slightly. Roll each into an oval pancake about 5 inches (12-15 cm) long, ¼ inch (0.5 cm) thick (NOT too thin!).
STEP 6: Bake in a frying pan in a little heated lard until golden brown on both sides. It takes about 1-2 minutes for each side.
➜ Serving
Bramborové placky are best when still warm. Serve just like that or with a cup of white coffee. I sometimes spread fresh cheese on my kids' placky.
In Moravia, the eastern part of the Czech Republic, these potato pancakes are served as a side dish with roasted duck or roast goose.
➜ Useful Tips
- Do not let the finished dough sit for long; it will thin out over time.
- Work just enough flour into the dough so that it does not stick. The more flour, the stiffer the placky pancakes will be.
- The fried pancakes will gradually harden. This is because they do not contain fat. Count on it and eat the placky as soon as possible while they are still delightfully soft. Dobrou chuť 🙂
More Czech recipes:
- Pork goulash - with pasta
- Braised beef cubes - with garlic
- Krajanec flatbread
Tried this recipe?
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📖 Recipe
Bramborové placky Czech Potato Flatbread
Tap or hover to scale
Ingredients
- 1 pound potatoes about 5 pieces
- 1 medium egg
- 1 cup all-purpose flour
- ¾ teaspoon salt
For frying:
- 2 Tablespoons pork lard (or canola/sunflower oil)
Instructions
- Cook the potatoes with the skin on in advance and let them cool completely. This will take 2-3 hours, so be sure to plan ahead.
- Peel the cooled potatoes and finely grate them. Add the eggs, salt, and flour, and mix well.
- Knead the mixture into a smooth dough with your hands. If the dough is too sticky, add a little more flour, but be careful not to add too much.
- Cut the dough into roughly equal-sized pieces. Lightly press each piece of dough with the cut sides into the flour. Roll each piece into an oval pancake about 5 inches (12-15 cm) long and ¼ inch (0.5 cm) thick.
- Cook the pancakes in a frying pan with a small amount of heated lard until they are golden brown on both sides, about 1-2 minutes per side.
Notes
- SERVING: Bramborové placky are best when still warm. Serve just like that or with a cup of white coffee. I sometimes spread fresh cheese on my kids' placky.
- In Moravia, the eastern part of the Czech Republic, these potato pancakes are served as a side dish with roasted duck or goose.
- Do not let the finished dough sit for long; it will thin out over time.
- Work just enough flour into the dough so that it does not stick. The more flour, the stiffer the pancakes will be.
- The fried Placky pancakes will gradually harden since they do not contain fat. Keep this in mind and enjoy the placky right from the pan while they are still delightfully soft.
Maria says
I grew up eating them. Love them. She made different dishes with the same dough, like potato apple strudel. I still make them now. My mom made many similar recipes like you do. I assume our ancestors were from that region. Love these recipes.
Josef says
The placky are NEVER fried or baked on fat specially not a Canola oil etc.!!!!
Always only at the metal plate on the stove!
Petra Kupská says
Hi Josef, you probably mean lokše – thin potato pancakes that were traditionally baked directly on a cast-iron plate. They were especially popular decades ago; for instance, my father-in-law’s family made them with plum butter back in the 1940s.
The placky in this recipe are a more modern version, like the ones my dad used to make in the 1980s. They are thicker, palm-sized, and always fried in a little oil, typically lard or canola oil in the Czech Republic. Canola oil here is a perfectly fine choice for cooking and frying because of its higher smoke point.