1/2 glass of water
1/2 glass of milk (butter milk if possible)
1 glass of flour (self-rising flour if possible)
1/4 Tbsp. of salt
1-2 apples, sour apples are the best
2-4 Tbsp. butter or margarine
Mix water, milk, flour and egg in the pot, add some salt. Make sure that there is enough flour, if needed add more so that the mixture will have a consistency of buttermilk.
Peel the apples and slide into 8-12 slices, add to the pot and mix.
Melt 1-2 tbsp. of butter of margarine on the large frying pot (medium heat). When butter or margarine is hot - drop the mixture with a table spoon to the frying pot and create a couple of circular spots (placki) 2-4 inches in diameter, spread is thinly but make sure that they do not stick completely to each other. When the pancakes (placki) are brownish flip into the other side, remove when both sides are brownish. Repeat the sequence, add more butter or margarine to the pot, melt it and do the next series…
Placki are the best when poured with sugar, marmalade or with a bit of salt. Eat it fresh and warm. Usually one person does all the frying whereas the rest eats fresh placki series after series, because it takes not more than 2-3 minutes to do one series when frying pot is really hot. The person who does the cooking it’s the last series of placki.
I hope you would enjoy it!
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© by Jagoda Urban-Klaehn, (article #233)
by Sophie Hodorowicz Knab, Elliott Hutten
The most extensive and varied Polish cookbook ever published in English, with over 2,200 recipes in 20 categories, written especially for Americans with American weights, measures and temperatures a book written by Robert Strybel, Maria Strybel , entitled Polish Heritage Cookery
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