Henry Pencik'S Potato Pancakes("Bramborove Placky")
Crispy, golden potato pancakes with garlic, parsley, and marjoram offer a deliciously savory treat perfect for breakfast, brunch, or dinner, appealing to all potato lovers.
Ingredients
Instructions
- Peel the potatoes and grate them into a mush.
- Add eggs, salt, garlic, marjoram, parsley, and about 1/4 cup of milk to the grated potatoes.
- Add flour gradually to make a thicker batter, mixing well.
- Heat oil in a frying pan over medium heat.
- Scoop spoonfuls of batter into the hot oil and fry until golden brown on both sides.
- Remove and drain on paper towels before serving.
Tips & Substitutions
To achieve a lighter texture, consider using starchy potatoes like Russets. If you want to make the pancakes gluten-free, swap out the flour for a gluten-free blend. For added flavor, try incorporating finely chopped onions or using fresh herbs instead of dried ones. Adjust the milk to get the desired consistency for your batter.
Serving Suggestions
Serve these potato pancakes hot, garnished with fresh parsley or a dollop of yogurt dip for added creaminess. They make a great side dish for brunch or can be enjoyed as a snack with applesauce or sour cream. Pair them with a light salad or garden glory vegetables for a well-rounded meal.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a hot skillet over medium heat for a few minutes on each side until crispy again. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Henry Pencik'S Potato Pancakes("Bramborove Placky") contains roughly 1206 calories, with 24g protein, 169g carbohydrates, and 50g fat. It is an excellent source of vitamin C (107% of the Daily Value), potassium (106% of the Daily Value), and iron (99% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 616mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Just keep it covered in the refrigerator to prevent browning. However, it's best to fry the pancakes fresh for optimal crispiness.
What type of potatoes are best for this recipe?
Starchy potatoes like Russets or Yukon Golds are ideal, as they create a fluffier pancake. Waxy potatoes may lead to a denser texture, so choose wisely based on your desired outcome.
Can I freeze the cooked pancakes?
Absolutely! Once cooked and cooled, place the pancakes in a single layer on a baking sheet to freeze. After they are frozen, transfer them to a freezer bag. Reheat directly from the freezer in a hot skillet or oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).