Czech Potato Pancakes
Makes 8 pancakes Colomba
In the Czech Republic people enjoy these tender potato-based pancakes (known as lochse) filled with plum jam and poppy seeds and served with a glass of milk as a snack or filled with boiled red cabbage and chopped roast chicken or duck for a meal.
- 1 pound Colomba potatoes (approximately 2 large potatoes)
- 1 to 1½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 4 tablespoons butter, melted
- 3-4 tablespoons of your favorite jam
- Place potatoes in a saucepan, cover with water and bring to a boil. Cook potatoes until tender when pierced with a knife. Drain and let cool completely (this step can be done a day ahead). Peel potatoes and finely grate them into a bowl.
- Add 1 cup of flour and the salt to the grated potatoes and knead with your hands until the dough is smooth. If dough feels sticky add additional flour as needed.
- Turn dough out onto a floured surface, knead a few more times and shape into a log. Cut the log into 8 equal pieces. Roll each piece out into an 8-inch circle.
- Preheat a heavy skillet to medium high heat. Add one pancake at a time to the dry skillet and fry on each side until nicely browned. Remove from pan and generously brush the top with melted butter while hot. Stack the pancakes on a dinner plate as you finish cooking them to keep them warm.
- For a snack as shown in the photo, spread pancakes with jam, roll or fold up, and serve warm.