Bramborové placky Czech Potato Flatbread

Bramborové placky Czech Potato Flatbread

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.

Course Side Dish

Cuisine Czech

Keyword Potato recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings pieces

Calories 93kcal

Author Petra Kupská

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.

Nutrition