Placki Ziemniaczane – Traditional Potato Pancakes

Yes, yes…pancakes again (: ( It’s really not the only thing I can cook lol ! )

You just simply can’t live in Poland and not try a Placek Ziemniaczany!!!


Let’s see what Wikipedia says about its tradition in Poland ( I won’t pretend to be smarter than Wikipedia ):

Potato pancakes, known in Polish as placki ziemniaczane, are often served in Poland topped with meat sauce, pork crisps or goulash, as well as sour cream, apple sauce, mushroom sauce, and cottage or sheep’s cheese or even fruit syrup. Placki ziemniaczane was a food staple at the 17th-century Polish monasteries according to written recipe from Stoczek Warmiński with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper. In the 19th century, especially in times of economic difficulty during the foreign partitions of Poland, potato pancakes often replaced missing bread among the peasants. The lower-quality crops given to field laborers were sometimes turned by them quickly into pancakes to improve taste and prolong freshness. Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.

What can I add….potato pancakes are very cheap in preparation indeed but at the same time they can be so tasty you won’t want anything else until you’ve had enough of them for a while. We, meaning my little family, usually have potato pancakes either with goulash (Placki po Węgiersku – Hungarian style) or with sugar and/ or with sour cream ( śmietana ).

They’re also great for children as they are quick and easy to make, easy to hold in a little hand when the little one is so busy they can’t even sit for a moment at the table and they’re tasty in all their simplicity. Healthy?….besides the vitamins and minerals you get from the potatoes, not really to be honest because of frying and flour but you don’t argue with tradition, do you?

This time I would like to share with you a recipe I’ve had for quite a while, one that I always use when preparing potato pancakes and they always come out the way they should.


Ingredients ( for about 15 small sized pancakes) :

  • 1 kg of potatoes
  • 2 onions
  • 2 eggs
  • 3 tablespoons of wheat flour
  • salt and pepper
  • frying oil

Preparation steps:

  1. Peel potatoes and onions.
  2. Coarsely grate the potatoes ( you can also grate them finely if you prefer to do so but the bigger the pieces are, the more crunchy the pancakes will be once fried ).
  3. Add flour, eggs and chopped onion to the grated potatoes, mix well, add salt and pepper and mix again (Do you see the juice at the bottom of the bowl? It’s potato starch. Make sure you mix that thoroughly with all the ingredients.


  1. Heat oil on a frying pan. The oil should cover the whole surface of the pan by 1-2mm. You’ll probably need to pour some more in every now and then during the frying process. It’s very important to fry the pancakes in an appropriate temperature as only then will they be crunchy (nearly on the highest level of frying) If the temperature will be too low, the pancakes will be all soaked with oil and floppy yuk (; Also, remember to place the dough on heated up oil, not cold oil.
  2. Fry pancakes for approximately 3-5 minutes on each side until they become a bit brownish, light brown. Once fried, place the pancakes on paper towels so that excessive oil soaks off into it.
  3. Eat directly after frying, ideally, as that’s when they taste best! Eat with preffered, desired or favourite flavourings and dressings.

If you have any other recipes  you think are better or you’d just like to recommend, feel free to do so in the comments field below.



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