Placek po węgiersku

  • Po węgiersku  means in a Hungarian style
  • This is not so much a recipe but a way of serving two well known dishes – 
  • Kartoflane placki – Polish potato pancakes and gulasz. 
  • Usually the pancakes are made around 6-7cm in diameter, here each one is made the size of a breakfast plate around 18 – 20cm in diameter.
  • Try and made the pancake as thin as possible ( I think mine were a bit too thick!)
  • Serve with a portion of your favourite Hungarian style gulasz on top and a large dollop of soured cream and a sprinkling of sweet ground paprika.

Ingredients – Kartoflane placki

  • 4 large starchy potatoes such as King Edward or Maris Piper
  • 1 medium or large onion
  • 1 egg or just the egg yolk
  • Plain flour
  • Salt & pepper
  • *
  • Oil for frying

Method

  • Peel the potatoes then grate them using the fine size of the grater into a large bowl –  this is the part that takes time – I have tried using the coarse grate but they are not as good.
  • Leave to stand for a few minutes and the water from the potatoes will rise to the surface. If the potatoes are very watery pour of some of the water. The easiest way is to tip up the bowl slightly over the sink and hold down the potatoes with the palm of your hand.

  • Peel the onion and also fine grate it and add to the potatoes. This is the part that would often result in the grating of my knuckles as I tried to use every last bit of onion – I now often use some form of electrical mini-chopper to get a pulp of onion.

  • Add the egg, salt & pepper.

  • Add enough plain flour so that the mixture is thick.

  • Heat some oil in a frying pan, a thick cast iron one is ideal.
  • Place large spoonfuls of the mixture onto the hot oil and flatten it out to make a large circle.
  • Fry till golden on both sides.
  • It should be thin and  slightly crispy at the edges.
  • Do not have the pan too hot or it will burn on the outside and be raw in the centre.
  • Do not have the pan too cool or it will end up too greasy and not crispy.

To Serve

  • Have ready your favourite Hungarian style gulasz – cooked and hot.
  • Place a portion in the centre of the pancake.
  • Add a dollop of soured cream.
  • Sprinkle with sweet, ground paprika.
  • Served on Meakin – Topic plates – from the late 1960s.

Spinach Pancakes – 2

  • This version of pancakes is the thicker type more like an American style pancake.
  • In Polish they would be known more as  racuszki or placki.
  • In England more like dropped scones or Scottish Pancakes.
  • This recipe uses milk.
  • Though not tried you could make a version with yoghurt & milk.

Ingredients

  • 1 egg
  • 100g fresh spinach
  • 90ml milk
  • 70 – 90g plain flour
  • 1 teaspoon baking powder
  • *
  • 50g granulated sugar for a sweet version
  • *
  • Sunflower oil for frying

Method

  • Shred the spinach in a mini-chopper or blender.
  • Mix the eggs with the milk.
  • Mix the baking powder with the flour.
  • Add the spinach to the egg mixture.
  • *
  • Add sugar if using.
  • *
  • Add the flour to the mixture until it is thick enough to drop off a spoon.
  • *
  • Fry tablespoonfuls on both sides on a hot oiled griddle pan.

Good served with sweet or savoury extras

 

Served here on Vintage Pyrex, Royal Doulton – Tapestry and Carnation.

Spinach Pancakes – 1

  • I kept hearing about spinach pancakes and looked for a good recipes.
  • In the end, I adapted my own pancake recipe
  • This version is the thin type – often called a crêpe or in Polish  naleśnik.
  • This is adapted the recipe the perfect pancake 
  • Using  less flour and
  • Less liquid.
  • *
  • Butter and oil for frying

Ingredients

  • 2 eggs
  • 100g fresh spinach
  • 200ml milk
  • 100ml water
  • 150g plain flour

Method

  • Shred the spinach in a mini-chopper or blender.
  • Mix the eggs with the milk and water.
  • Add the flour until well blended.
  • Add the spinach.
  • *
  • If you leave this batter for a while, you will have to mix up the spinach.
  • *
  • Get a pancake pan hot with a little oil and butter.
  • Use a standard ladle amount of batter to pour the mixture into the pan.
  • Tilt the pan so that the mixture covers the surface completely and evenly.
  • Cook the pancakes on one side and turn then over.
  • You can make them up one by one or stack then up with a piece of greaseproof paper in between them.
  • You can do this and leave then for later use.
  • Pancakes with sweet fillings are normally folded into triangles – fan -shaped  by folding the pancake into half and half again.
  • Pancakes with savoury fillings are normally rolled up.
  • *
  • Pancakes rolled up without a filling can be cut and used as noodles or added to soups.

 

Vegetable Pancakes

  • These pancakes are the thick American style pancakes.
  • You can use most cooked vegetables cut into small pieces.

Ingredients

  • 250g plain flour
  • Pinch salt
  • 2 eggs
  • 200ml yoghurt
  • 150 – 200ml milk
  • 200g of cooked chopped vegetables
  • *
  • Sunflower oil for frying.

Vegetables – used 

  • Carrots
  • Whole green beans
  • Peas
  • Sweetcorn

Other suggestions 

  • Broccoli
  • Cauliflower
  • Chives (fresh)
  • Onions (fried in butter)
  • Peppers
  • Potatoes (boiled)

    Method

  • Beat the eggs, yoghurt and 150ml of milk together.
  • Mix the salt into the flour.
  • Add flour to the egg mix.
  • You are aiming for a thick batter – add more milk as required.
  • Chop all the vegetables into small pieces.
  • Make sure all the vegetables are dry.
  • Dry with a tea towel or kitchen roll as needed.
  • Mix the vegetables together.
  • Mix the vegetables into the batter.
  • *
  • Heat the oil in a frying pan.
  • Fry tablespoonfuls of  the mixture on both sides.

Serve with chopped chives or the green parts of spring onion.

Served here with tomato sauce.

Vintage Pyrex plates

Apple Pancakes 2

  • Looking through one of my Polish cookery books, I came across this recipe for a batter for racuszki with apples.
  • These are more like American style pancakes and I would call them apple fritters in England.
  • The original recipe used soured milk , so I used thick full fat Greek style yoghurt thinned down with water.
  • The original recipe used sweet eating apples but my Bramley apples are now ripe and I used one of these.
  • They were delicious and this will be my batter of choice from now on.

Ingredients

  • 1 Bramley apple or 2 eating apples
  • 1 egg
  • 100g plain flour
  • 125 ml thick full fat Greek style yoghurt
  • 60 ml of water (you might need a little more)
  • ½ teaspoon baking powder
  • *
  • Sunflower oil to fry in
  • *
  • Icing sugar to dust.

Method

  • Mix the egg, yoghurt, water, flour and baking powder together.
  • You are aiming for a smooth, thick batter.
  • You may need to add a little more water.
  • Cover and leave to rest for 1 hour.
  • *
  • Peel and core the apple.
  • Cut into thin slices.
  • Put the apple slices into the batter and coat all the sides.
  • *
  • Fry the fritters in hot oil.
  • Turn them over to do both sides.
  • Take them out and put onto kitchen roll.
  • *
  • Keep them warm in a low oven whilst cooking the rest.
  • *
  • Dust with icing sugar to serve.

Yeast Pancakes

  • These would be called placuszki drożdżowe in Polish.
  • They are small American style pancakes.
  • They are similar to dropped scones in the north of England.
  • They are similar to bliny but made with wheat flour.
  • They are a variation on my bliny recipe and you could use half wheat and half buckwheat flour  (I intend to try this soon).

Ingredients

  • 170g plain flour
  • 1 tablespoon of dried yeast
  • 250ml of lukewarm milk.
  • 3½ tablespoons of granulated sugar
  • 50g of melted butter
  • 2 eggs
  • Pinch of salt
  • *
  • Little bit of sunflower oil for frying

Method

  • In a bowl mix the yeast, 1 tablespoon of  sugar and 125ml of milk.
  • Leave for around 10 minutes to froth up.
  • In a large bowl mix the flour, salt and 2½ tablespoons of sugar.
  • Mix in the eggs, 125ml of milk and the butter.
  • Add the yeast mixture and mix well.
  • Cover the bowl (a shower cap is good) and leave to rise.
  • This will depend on the room temperature – mine took 90 minutes.
  • Use a cast iron gridle pan or similar.
  • Heat the pan up and add a little sunflower oil.
  • Place large tablespoons of batter on the pan.
  • Adjust the temperature to a medium heat so not to burn them.
  • Cook on both sides.
  • Keep in a warm oven whilst making more.
  • Serve sweet or savoury

Served here with caster sugar on La prune by Jet for Ter Steege of the Netherlands.

Mama’s Pouring Potato Pancakes

  • My mother once said that she had made some potato pancakes from boiled potatoes with the batter being of a pouring consistency.
  • She said the mixture was a similar to  krokiety kartoflane – potato croquettes.
  • Now I never actually tried these nor attempted to make them before.
  • This recipe is the result of a several tests with different quantities.

Ingredients

  • 200g cold boiled starchy potatoes
  • 3 tablespoons of plain flour
  • Pinch of salt
  • 3 eggs
  • 200ml of milk
  • *
  • Sunflower oil and butter for frying

Method

  • Mash the potatoes so they are lump free.
  • Add the flour and salt.
  • Add the eggs and mix well.
  • Slowly add the milk , you might not need it all.
  • Mix until the batter is like double cream.
  • A Danish whisk is good for this.
  • Melt a small amount of butter and add a little oil to your pancake pan.
  • Use a ladle to measure out the batter and tip the pan to spread.
  • Turn and cook on both sides.

Served here with maple syrup – but will be good with savoury options too.

Sweetcorn Fritters

  • I have been making these for years but cannot remember where I got the recipe from.
  • Originally I used one small carton of natural yoghurt.
  • I now buy large pots of yoghurt and I use my 125ml measure instead.
  • I always use tinned sweetcorn but you can use frozen sweetcorn, cooked and cooled.
  • There are lots of ways to eat these – I often have then with grilled bacon and fried eggs.

Ingredients

  • 250g plain flour
  • Pinch of salt
  • 2 eggs
  • 125ml of yoghurt
  • 125ml of milk – some extra might be needed.
  • 1 tin of sweetcorn (340g) – drained
  • ½ teaspoon of turmeric – optional
  • Sunflower oil to fry

Method

  • Put the flour and salt into a large bowl.
  • Make a well in the centre.
  • Add the eggs, yoghurt and milk.
  • Mix together – a Danish whisk is good for this.

  • Aim for a thick batter – add a little more milk if necessary
  • Add the sweetcorn and mix again.
  • Heat a little oil in a frying pan.
  • Drop large tablespoonfuls of the batter into the pan.
  • Cook on both sides.
  • Keep warm on a plate in the oven whilst making the rest.

Variations

Add some chopped spring onions or chives to the batter or chilli flakes or chopped chilies.

Fluffy Potato Pancakes

  • This is a very different pancake to the classic Polish raw grated potato pancake that I love.
  • It is a cross between a potato (krokiet) croquette  and an American style pancake.
  • They are made from boiled starchy potatoes.
  • The recipe below is for an amount to use with one egg.
  • This will make 6 pancakes.
  • I found that any that were left over did not reheat well so it is better just to make them in small amounts.
  • I served these with fried eggs and bacon.
  • Maple syrup also went very well with these.

Ingredients

  • 150g cold boiled starchy potatoes
  • 50g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 1 egg
  • 5 tablespoons of milk
  • 3 spring onions or chives – chopped fine
  • *
  • Sunflower oil and butter for frying

Method

  • Have plate warming in a low oven.
  • Mash the potatoes till they are smooth.
  • Mix the flour, baking powder, baking soda and salt together.
  • Add the egg and milk and whisk together.
  • Stir in some of the chopped onions – leave a few to add when serving.
  • Heat the oil and butter mixture.
  • Fry large tablespoons of batter gently till golden on both sides.
  • Keep the first batch warm on the plate in the oven.
  • Fry the next batch.
  • *
  • Sprinkle with chopped  spring onions to serve.
  • Serve with fried egg and bacon.
  • Maple syrup is also delicious with these.

 

 

 

Carrot Pancakes – 2

  • I posted a recipe for carrot pancakes more than three years ago.
  • These are normally eaten as a sweet dish – usually served with sugar.
  • This recipe is for a savoury carrot pancake.
  • Both are the American style of pancake.
  • Both in Polish would be called racuszki (z marchwi).

Ingredients

  • 8 spring onions
  • 2eggs
  • 80ml of milk
  • 90g plain flour
  • ½ teaspoon of baking powder
  • 1 teaspoon of paprika
  • ¼ teaspoon of salt
  • 350g peeled and coarse grated carrots
  • Ground black pepper
  • Butter for frying the spring onions
  • Sunflower oil for frying the pancakes.

Method

  • Chop the white and green parts of the spring onions into little rounds.
  • Fry gently in butter with soft.
  • Leave to go cold completely.
  • Put the grated carrots into a clean tea towel and squeeze out excess liquid.
  • Pre-heat the oven to GM 1- 140°C.
  • Line a baking tray with kitchen paper and put this in the oven.
  • Mix the egg and milk together.
  • Mix the flour, baking powder, paprika and salt together.
  • Mix the flour mixture and the eggs and milk together till smooth.
  • Stir the carrots and spring onions into the mixture.
  • Add some ground black pepper.
  • A Danish whisk is good for mixing batter.
  • Heat the sunflower oil in a frying pan.
  • Drop in tablespoons of the batter and flatten them slightly with the back of the spoon.
  • Fry on both sides until golden brown.
  • Lift onto the baking tray and keep in the oven whilst cooking the rest.
  • *
  • When first cooked the carrots are crunchy – they soften in the oven.
  • *
  • Serve as a starter with a yoghurt or soured cream sauce and some salad or
  • As a vegetable with a roast or with a gulasz.

 

Plate – Royal Doulton – Carnation , 1982-1998