Ingredients
Instructions
Grate the potatoes finely, add salt and plain flour, and knead the dough, which should have a consistency similar to dumpling dough, it should not stick.
Immediately divide into smaller pieces, from which we roll out thin pancakes on a lightly floured work surface the size of a large frying pan (everyone must adjust according to their possibilities) and bake on a dry pan on both sides. The moment when the pancake is baked on one side can be recognized by the dark spots forming.
Turn the pancake, lightly brush with butter, and bake on the other side. Therefore, turn the finished pancake onto a large plate, brush with butter again, and roll up.
Serve the finished pancakes with hearty soups, such as goulash or cabbage soup, instead of bread. Of course, they can also be eaten on their own, but my kids love them spread with plum jam and sprinkled with poppy seeds.
