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 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
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Bramborové placky Czech Potato Flatbread
Ingredients
- 1 pound potatoes (450 g) about 5 pieces
- 1 egg
- 1 cup all-purpose flour (130 g)
- ¾ teaspoon salt
For frying:
- 2 Tablespoons pork lard or vegetable oil such as sunflower or rapeseeds (Canola oil)
Instructions
- 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.
- Peel the cooked, cooled potatoes and grate them finely. Add eggs, salt, and flour.
- 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.
- 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.
- 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.
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 roast 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 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.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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