I was so thrilled to get my copy of Nela’s Cookbook. It’s a cookbook written by Nela Rubinstein, wife of famed Polish American pianist Arthur Rubinstein. Her recipes are Polish, Lithuanian, and American, and I was thrilled to see a recipe for Polish potato pancakes!
If you’d like to check it out, my Amazon affiliate link is above. I love it. The cookbook, published in 1983, has drawings illustrating techniques, and it’s written as if it were a food blog.
Every recipe is preceded by a little story; Nela might talk about the source of the recipe, what she serves with it, or some family chuckle related to the dish.
I made two different recipes – Nela’s and one found on All Recipes. Before I give you more details, let me say how thrilled I am to have mastered potato pancakes.
I’ve been trying to do this for years, only to end up with a batter that dissolves in the oil. Where did I get the crazy idea that I was supposed to use mashed potatoes? No matter what I added – flour, egg, or how I handled the dough – disaster. Not any more.
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First, I made the recipe that uses flour. Grating the potatoes was time-consuming; other than that, it was very easy.
Which method did we prefer?
Now, we make the basic recipe, the first one below. I do use Nela’s suggestion of grating the potatoes and onion for my Polish potato pancakes with my food processor. To me using flour rather than relying on collecting the potato starch, just makes sense, it’s faster and easier, and a sure thing.
The mixture was just a little more cohesive than the one with only potato starch. If I needed to make the pancakes gluten-free, it’s nice to have that option, but it’s an option, I’ll save for special GF occasions. I include it here in case you need GF.
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You’ll notice in the video that the mixture does get watery as it sits. Just give it a stir and keep on cooking.
In this case, it also oxidized a bit, turning darker because we took the time to set up the camera, but the color corrected itself as the pancakes cooked.
You’ll also see in the video that I turn the pancakes around and over. Before flipping them, I rotate them halfway in the pan because the part in the center always browns faster than the outside edge of the pan.
Can you spot the cameo appearance of by Ellie, one of our two new dogs? She and Rigby joined our household a couple of months ago from Bichon FurKids Rescue.
Finally, let’s get around to serving these crisp and tender creations. We love Polish potato pancakes topped with Gulasz or Pork Goulash.
Polish friends have told me they like to eat them with sugar and cinnamon, or maybe sour cream. How about sour cream and a dollop of caviar? The possibilities are mouth-watering. Oh yeah, plain is really good too.
Smacznego!
Lois
I love potato pancakes t-shirt – click on the photo to buy it at the Polish Shirt Store!
(Amazon pays me a few cents for purchases via these links)
Print
Placki Ziemniaczane (Potato Pancakes)
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 9 1x
- Category: Side dish
- Method: Frying
- Cuisine: Polish
Description
A potato pancake recipe that uses flour to thicken
Ingredients
- 3 potatoes (1.5 pounds)
- 1 small onion
- 1 small egg
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- canola oil for frying
Instructions
- Peel potatoes and grate on the fine side of the grater
- Grate onion
- Drain potatoes and onion
- In a bowl, beat egg, stir in flour, salt, and pepper until smooth
- Add drained potatoes and onion, stirring until well combined
- Heat 1/4 inch oil in frying pan over medium-high heat
- Add potato batter, 1/4 cup at a time
- Using the back of a spoon, spread the batter until the pancake is about 1/2 inch thick, I was able to make 3 at a time
- Cook 2 to 3 minutes on each side, my frying pan is larger than the largest burner, so I also rotated them half way through each side to keep the middle from cooking and the outside edge from not getting dark enough
- Drain on paper towels.
Keywords: Polish potato pancake
Placki Ziemniaczane (Potato Pancakes)
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 9 1x
- Cuisine: Polish
Description
A potato pancake thickened with potato starch
Ingredients
- 3 potatoes (1.5 pounds)
- 1/2 cup water
- 1 tablespoon onion
- 1 small egg
- 2 teaspoons salt
- lard for frying
Instructions
- Peel and dice the potatoes
- Add water to blender or food processor with a steel blade attachment, process the potato and onion in two batches
- Using the same water for both batches, process in bursts, so the potatoes are grated finely, but not liquefied
- Drain the potato mixture; reserving the water, let the water sit for just a minute, the potato starch will settle to the bottom
- Pour off the liquid, being careful to leave the starch in the bowl
- Add egg, salt, and potato onion mixture to the starch and combine
- Heat lard over medium high heat, drop batter 1/4 cup at a time into hot lard, using the back of the spoon to spread out the batter until pancakes are 1/2 inch thick
- Cook until brown on both sides
- Drain on paper towels
tralf
I know what I’m going to cook for Sunday breakfast. Both those versions sound good. Which one is in the photograph?
Lois B
The photo is from the first batch with the flour.
Mariusz
Sorry to tell you but nobody in Poland eats potato pancakes with sour cream or apple sauce. Also they traditionally use flour not starch. Let’s not confuse Jewish recipes with Polish !
polishhousewife
Nobody? That sounds rather absolute, Mariusz.
Pat
My Polish grandmother made pancakes as in the first recipe, and ALWAYS served them with sour cream. Just the way she taught my mom, and my mom taught me!
CMA
I have been living in Poland for the past 12 years and everyone eats these with sour cream… not sure what you are taking about
Chris
Spoken like a true Pole, unfortunately, Mariusz.
Ed
Actually these are from Jewish origin because of all the Jewish people who escaped to Poland before the wars my grandparents in 1916 she also took a white towel and squeezed the shredded potato’s or like I do I use a cheese cloth, mom could not make enough of these apple butter was my favorite topping also fresh made preserves yum since I’m the only one to carry on the tradition I made them last year I’ll have make them this Easter be save and be well with this virus enjoy time spent together God Bless
Nancy
I am Australian and my grandmother was Jewish. We make these with the flour and like you said we squeeze thru a white towel to get rid of the liquid. They are great. Love them
Aldona
I hate to correct you Mariusz but here it goes … I am from Szczecin and my whole life we’ve been making our potato pancakes using starch only, no flour and we always eat them with a dollop of a sour cream and sugar on top. Yum!
Mila
Actually most people in Poland eat potato pancakes with sour cream, salt and pepper. Starch from drained potatoes is being added back to the mixture. Flour in small amout only if the mixture is too watery. The concept of potato pancakes is known in the cuisines of many countries including India.
Laura [Novelbite]
I’m kind of in love with Polish Friday. My grandmother always made potato pancakes, and we always ate them with ketchup (I’m guessing that was the Americanization of our Polish heritage) but I remember her serving them with kraut, too. Cinnamon and sugar sounds… interesting. Love the idea of sour cream and caviar, though…
Loretta
I serve them with sour cream. My dad always ate them with apple sauce. Love them!!!!!!!!!! I haven’t tried with caviar, but I will for sure!!
polishhousewife
I can’t imagine any topping I wouldn’t enjoy. Thanks for your comment, Loretta!
Jackie
My ,husbands family uses butter and grape jelly. Honestly, they taste great!
★★★★★
polishhousewife
Sounds good to me, Jackie!
Joanie
My father made the BEST potato pancakes and we always ate them with butter and grape jelly!! Funny my brother just asked me yesterday IF I had Daddy’s recipe for them…I told him that he never used a recipe!! But, everything in yours is what I told him..although, I didn’t know the amounts!! Thanks..now I have the amounts!! He used to make platters full of them…since there were 5 of us!! LOL
polishhousewife
They’re so good, you would need a lot to feed 5!
Kevin
Applesauce goes great with them, nice balance of sweet and savory.
polishhousewife
Absolutely!
Joanne
I always thought they were a southern thing as my grandma made them too always so good! Try them for breakfast l love them like my eggs filped but yellow should be runny served on top of the pot
lorraine schwartz
never heard of ketchup, but I guess since people eat fries dipped in ketchup, it makes sense. I only serve applesauce or sour cream.
Gail
My Ex husband made a chocolate sauce . That was good also.
Melody M Russell
My mom made these for breakfast and we put maple syrup on them. She was Russian and my dad was Polish. They also ate with sour cream or applesauce, too.
JoDonna Cullop
my mom used to serve them with green pepper jelly and sour cream. Yum!
Lois B
Laura – did your grandmother show you how to eat pizza in the Polish fashion? With ketchup!!! They’re shocked to hear that everyone doesn’t do that.
evil cake lady
Boy do I love a good potato pancake–and yours look delicious! There’s a deli in town that serves them with applesauce AND sour cream. So good.
whil
these look absolutely delicious – I need to make them for my boys. I’ll let you know how I get on.
http://familymeals-whil.blogspot.com/
Lois B
I recently made these with red potatoes – I added an extra egg and more flour to make up for the lack of starch in the potato.
Joan
We ate them with sugar and cottage cheese so good I still make them.once in a while.
polishhousewife
Don’t you love fixing the dishes you grew up with. I feel like it keeps me connected to my roots! 🙂
Stanley Les
I live in Wisconsin where can I buy this cook book?
polishhousewife
I think it’s out of print, but you can find it on Amazon. It’s fun reading, enjoy!
Margie
The photo looks just like the pancakes my mother made. They were the best. I am definitely going to make the first version, well worth the work. We ate them with pancake syrup, Kraft Macaroni and Cheese, yes the blue box kind, and/or Campbell’s Pork and Beans, Was a favorite Friday during Lent no meat cause we are Catholic kind of dinner.
polishhousewife
The blue box was a favorite at our house too!
Rhea
Food processor all the way!!! This is exactly how my Polish momma makes them, but she cooks in butter instead of lard. Yum!!
polishhousewife
I love modern conveniences!
Cheryl Lynn Knollenberg
My mom always fried in bacon grease and we sprinkled them with sugar, rolled them up and ate them. Ummmm
Nancy
Try adding baking powder salt and pepper seasoning. Use flour to. They puff up nicely
polishhousewife
Thanks for the tip, Nancy!
Charlie
How much baking powder is recommended?
Diana Lis
Your first recipe and adding salt, pepper and baking powder is how my mama used to make them. She would let us know when the first pancake went into the frying pan and we would gather in the kitchen. While they cooked we would set the table and get out the sour cream. Mama said they were best a minute after she placed them on a paper towel covered plate! Guests would have first dibs then we would take one. I would get out another frying pan so they would get done faster! I would finish frying so mom could sit down and eat hers with sour cream! My favorite way to eat Mama’s Placki was plain. I so miss making Placki with my mama, she passed March 4, 2015.
polishhousewife
My deepest sympathy on the loss of your dear mother, Diana. Treasure these wonderful memories. Food is such a big part of family connections.
Diana Lis
Thank you so much. It’s still difficult being without her because we were like best friends too. Mama was such a fantastic cook. She worked on the weekends until she was 72 for a Polish catering company as their head cook. Parties and weddings for 500 people at times making Kapusta, kielbasa, meatballs, mashed potatoes, baked chicken, roast beef, fish and more!
Joanne
When my dad made them it was for breakfast and we had eggs bacon or sausage patties or links very good for breakfast daddy was from the south and he was Baptist
Doris Czajkowski
My Nana used to bake a solid version in a black cast ion frying pan, we loved it and can’t find anyone left in our family that had her recipe, then again Nana never did go by a recipe as she only spoke Polish and I never saw a cookbook in her apartment. Has anyone out there made such a dish? We always called it Babka, but apparently that is not what it was. We would eat it with sour cream or applesauce. Yummy and we sure do miss her and her cooking.
polishhousewife
I think your Nana’s signature dish could rate the name of Babka. 🙂 You certainly could bake this in a cast iron pan (possibly flip mid-way), and sour cream or apple sauce are traditional toppers. Thanks for sharing such a nice family memory.
Eleanor
Baked in a pan could be the Lithuanian Kugeli
polishhousewife
That sounds good too! ❤️
Michael Matles
Absolutely. You can find recipes online.
Marysia
My Mom made this we called it babka too! Same recipe but she added some milk to make it looser and then baked in oven till set. She used a cast iron fry pan but also a deep casserole/soufllet dish. My Dad liked the pan version because she added bacon for him. My sister and I loved the casserole version.
polishhousewife
Oh my gosh, Marysia, this sounds faster and easier than frying batch after batch! I’ll have to try it!
Judi
I also had a baked version, and it was incredibly easy and less time consuming. It did not require flipping. I made it in a baking dish rather than the cast iron skillet one day, and my husband commented that they were good, but “missing something.” I’d have to say that “something” was the “magic” a cast iron skillet imparts.
★★★★
polishhousewife
I like quicker! I foresee a trip to the oven for my cast iron skillet!
Charlie
Same recipe or is there something extra you add?
Chris
The Polish bible to me is Polish Heritage Cook Book by Robert Strybel
polishhousewife
I’ll keep my eyes open for it, Chris; you can’t have too many Polish cookbooks!
Zosia
I bought one very good book…..and what’s diff what ppl like on pp as long as they make n enjoy haven said that -Poles authentic- do use lots of sour cream n WHEN available applesauce OR rhubarb/applesauce COMPOTE both favored n ABUNDANT in Poland (there was a large Jewish population) Poles LOVE sour cream & buttermilk
My dad fried in lard or chicken fat(schmaltz) bc cheaper than butter n oh so delicious!
Jane Evancho Rumes
We had these often growing up. Our favorite topping was homemade Concord grape jelly and salt!
polishhousewife
Sounds good to me, Jane!
Lori Keith
I make mine with left over mash potatoes they taste the same
polishhousewife
I’ve never been able to make them not dissolve when using mashed potatoes. I’m glad it works for you! Sounds like a great use for leftovers.
Heather
Thanks for this post. I also have Nela’s cookbook and want to try my hand at this for Wigilia. Two questions: 1. What kind of potatoes did you use? Would a higher starch potato work better? 2. Do you think attempting to squeeze out some of the water in a dishcloth would help?
polishhousewife
Hi Heather, I used russet potatoes, I think higher starch is better. I have read recipes where they suggest pressing the water out of the potatoes, as I do for hash browns. You might want to use paper towels pressing. I know the starch will stain purple, and I can’t remember if it washes out.
Linda
I make the flour version of potato pancakes. I also after draining before adding the flour add onefourth cup lowfat milk to keep the pancakes and batter from turning blackish .keeps leftovers golden crisp dont measure my flour just add till i get consistency i like.delicious with sour cream on top just a dab.
polishhousewife
Sounds great, Linda!
Jan
I haven’t made these in ages, I made my mother in law’s recipe, never used an onion, egg or pepper! My mom, German and Irish used mashed potatoes, but that was very long ago and I don’t remember if they were good. She just used the side of the grater to mash, drained off all of the liquid and added a few tablespoons of flour and 1/2 teaspoon of salt per potato!
I’m going to go through your recipes, but can you tell me if you have a traditional “pigs in the blanket” recipe? Thanks!
polishhousewife
Hi, Jan, yes I do make pigs in a blanket. Thanks for your comment.
https://polishhousewife.com/stuffed-cabbage-leaves/
Mari Cki
Making Potato Pancakes, Placki, tonight for my sister & myself. i use my Tato’s, we called Dad Tato, simple recipe that Babcia used to make. 6 large potatoes, grated fine in the food processor, 2 Tbs flour, 1 egg, 1/2 a yellow onion, chopped first, 1 tsp salt, topping mix of sour cream with buttermilk & diced green onion & salt. YUM!!! applesauce is Russian & Hebrew. we serve it with grilled Polish Sausage. and Babka is bread. with raisins. but nothing to do with Placki
polishhousewife
Sounds fabulous, Mari!
Kasia
I grew in Poland and my Babcia used the juicer to separate the pulp from the water. She then let the starch settle, poured the water away and added the starch to the pulp. You may need to add a bit of water to loosen the mixture up. Then add onion, salt and egg and that’s it. We always ate them with sugar and sour cream. Never heard of them being eaten with anything else, but that could be geographical, I can believe this is the Jewish way and so many traditional polish food is Jewish, Russian or German.
Anyway, I never make these but I made them today for my English family who ate them with mayonnaise and barbecue sauce! Sacrilege.
By the way Lori, my Babcia loved Nela’s cookbook.
polishhousewife
Mayonnaise and barbecue sauce are new toppings to me! I’ve heard of others using grape jelly, so variety makes the world go round. Thanks so much for sharing your memories.
Anita Kolaczkowska
You’re absolutely right, can’t have too many good Polish cookbooks, and that of course includes all your wonderful recipes! I also have the one by Nela,and particularly cherish it because she was the wife of Arthur Rubinstein, the marvellous pianist
★★★★
polishhousewife
You’re very kind, Anita!
carole gray
To Doris Czajkowski:
My Babci & Mom made this too! It was called Potato Babka. Just fry some diced onion & few slices of bacon, then add that to the potato mixture with some salt & pepper. Rub some lard or oil in fry pan. Pour mixture in and bake at 375 for about 1/2 hr. Then 350 for another 1/2 hr or so till solid in the middle. Hope this helps!
Mary Ann
That’s how my mom did it but in a loaf pan.
maria hill
Our mother would fry them and my sister and I had to do the grating! Lots of skinned knuckles ! There were 7 of us and boy did we eat some Placki….with sour cream. I think I’m going to make them Sunday afternoon for a football snack! However…not sure of pronunciation but we call them Plotzski????
polishhousewife
That would be a lot of grating; yikes!
I think you have the pronunciation, Maria. The Polish c sounds like a ts.
Dolores Ujobagy
I make my potato pancakes using crushed saltine crackers instead of flour. And fry them in Crisco (solid in a can).
polishhousewife
This is how a Jewish friend made his latkes, with crushed crackers!
Eleanor
The video i watched seemed to show shredded potatoes not grated which I think makes a better pancake in my opinion as well as making for a great kugeli. mmm
★★★★
polishhousewife
I probably confused the two words.
Joanne
My Slovak grandma also added grated apple to her potato pancakes! So deelish!
★★★★
Kevin
I remember many a Friday having canned salmon, cottage cheese and potato pancakes.
polishhousewife
Sounds like a great meal to me!
Jackie
My husband has made these since we were dating. His family puts grape jelly on them❤, don’t judge until you try!!!
Jean
I am so glad to see people eat them with grape jelly. We often had that but I loved them plain. As a kid I ate so many at a time. Probably still my favorite food. My Mother made hers so thin and crispy. Dont think she put flour in. Didnt pay attention. Just ate them
Lisa
We would eat them with either Campbell’s Pork & ;sans or mix sour cream with seedless red raspberry jam and put on top. Love eating these!!
polishhousewife
Sounds good!
Steve Walzak
I’ve had potato pancakes with many toppings but for me it’s a little maple syrup and light salt and pepper.
Thanks for sharing.
polishhousewife
My pleasure, Steve. I think syrup is something I’ll try!
Linda
I love potato pancakes. I put the potatoes and other ingredients in a blender to chop potatoes and make batter but do not add onions. Use to grate them but the blender makes it easier. I do add about 2 tsp flour to absorb some of the liquid. I have always eaten with sugar. All my grandparents came from Poland and this is how we always ate them. Fried in lard usually makes them crispier too.
polishhousewife
Sounds great to me, Linda!
Roberta
I am sooo surprised! I came from Trenton New Jersey and there was a significant Polish population.
Babka was and still is a deep pan bread with raisins. I have also seen Martha Stewart do a deep pan babka with a crumb topping. It was called a bridal veil.
Your potato starch version is almost identical to the one that my Busia made. We heard “sour” cream”. and wouldn’t touch it so we had butter on ours!
I think the differences are regional.
I hope that this posts properly because spell check is interferring!
Sarah Olencewicz
I think this is the second or third time I have made these and used your recipe as a base.
We (as a Polish family) make a sauce with farm cheese if we can get it and sour cream, tonight was a blend of sour cream, cottage cheese and some creme fraiche that needed using up with salt an pepper. It’s not a scientific proportionate recipe, Babcia never measured anything! It’s add stuff till it looks or tastes right!
We had a German au pair and she made these and served them with apple sauce. Was a different experience for my hubby but he asked if she’d mind if we made the sour cream dish as well.
polishhousewife
Your sauce sounds delicious!
Debbie
We always eat them with butter and sugar or homemade cranberry jelly.
Wanda
I loved my Moms Potatoe Pancakes
Gail Borowski
My Polish Mother-in-law served them with sour cream as did myJewish Grandma.
My German Mother served them with Applesauce.
Either way they are delicious!
Ellen Harris
It took me YEARS to master potato pancakes and it happened only when I used both flour and the potato starch! The flour works okay but the addition of the starch just gives them so much more “staying” power and lets me spread them very thin in the pan. So crispy! My husband’s mother was Polish so he loves these. My family always made “Irish” potato pancakes with leftover mashed potatoes, onion, flour, ground pepper, and egg. Also yummy.
Wanda York
I love your blog and will be making the potato pancakes today. My hubby is painting right now and will be thrilled to be able to have one of his most favorite dishes for dinner tonight. I have two unusual suggestions. Have you ever tried a tiny dab of grape jelly on the pancake….I love it, and the Sztukowski family has been eating it this way for years. I think it was a slip…someone thought it was a muffin. Anyway, my second suggestion is: my friend keeps the batter from turning by putting a silver spoon in the batter as it sits. The spoon has to be sterling silver. I didn’t believe it until she proved it to me. Have fun…and we’re going to have PP tonight! Big hugs.
polishhousewife
Thanks for the tips!
Kris
Your recipe and technique looks just like my Mom’s. We always had them with sour cream and/or sugar, but my hubby likes them with mayo. We call them placki kartoflane…best hot right out of the frying pan!
Sandra Davies
My mom called them–sorry for the spelling–Kartofla Placki I always understood that Kartofla meant potato and PFlacki meant pancake ??? what is correct??
polishhousewife
Placki is pancake. In some areas, kartofla is used for potato, but I believe it is viewed as a German word.
Laurie Zebrowski
My family called them Kartofla Placki. My Family used a box grater and grated pretty fine. If you shred the pieces are too big and the pancakes will taste like raw potatos! Drain them well. I use flour and fry in Crisco. You bet we ate with sour cream and applesauce.
Linda
Thought you should use mashed potatoes? You must have only eaten potato pancakes at IHOP! (I have also learned that Danny’s makes them with mashed potatoes, too. In both chains, it’s instant potatoes.)
When we were in Poland the pancakes were quite large- 6 or 8 inches in diameter. My grandmother’s were the size of yours. And Bob’s Red Mill sells potato flour, so anyone needing a GF version can use that instead of all-purpose. Just use a little less.
Reggie Dorosz
When my Mom made them we only sprinkled salt to taste on them, but i liked all the other ways to to enjoy them that gives more variety. i learned to make crepe pancakes & spoon some sugar free Smuckers orange marmalade on the crepe, add a few bluebarries, roll them up, top with some honey & heat in micro for about 15-20 second.The marmalade would probably be good on potato pancakes also.
John Krzos
I put a couple of cloves of Garlic depending on how many I’m making. Always sour cream and salt.
Jean
Cannot wait for recipes!