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.

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.

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.