Savoury potato – pancakes
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ingredients
3,5 dl lukewarm milk 2 pcs egg yolk 1 dl oil 300 g plain flour 200 g whole wheat flour 1 tsp salt 1 tbsp sugar 30 g yeast
For the filling
200 g boiled potatoes 120 g minced cracklings pcs salt pcs flax and sesame seeds pcs yolk for rubbing
progress
Ezemek pagáče are not only soft and juicy, but they last a long time and do not harden,if they are not eaten quickly. I usually bake them when I have leftover boiled potatoes…
1.
In the classic way, make a sourdough. After the dough has risen, take it out and roll it out on a floured board to a thickness of 1 cm.
2.
During the rising process, prepare the filling,
3.
mix, preferably with a whisk.
4.
Pipe the filling 3 times and pat it down.
5.
Covered, let the dough proof for at least 10-15 min.
6.
Then roll out the dough to 2-3 cm and roll out. Brush with egg yolk and sprinkle with sesame seeds. Bake.