Potato pancakes with ham and cheese
If you love fresh lokši straight from the pan, you'll love these potato pancakes with ham and cheese too. They're soft, pliable, and wonderfully fragrant. They're best served warm, spread with butter or lard - exactly the type of meal where one pancake is never enough.
Ingredients · Servings 15 pieces
- 600 g boiled potatoes without skin
- 200 g plain flour
- 120 g ham
- 100 g goudy
- 1 egg
- 1 handful fresh parsley
- salt to taste
- plain flour (for sprinkling)
- butter (or lard for spreading on the finished pancakes)
Method · 1 h 25 min
- Clean the potatoes well and boil them, with their skins on, in lightly salted water. Let cool, peel and finely grate into a large bowl.
- Add the eggs, plain flour, finely grated Gouda, diced ham and chopped fresh parsley. Season with salt to taste.
- Knead the ingredients briefly until a compact potato dough is formed. Do not knead the dough for too long, as this will cause it to become thin and sticky.
- Divide the dough into loaves weighing approximately 60 g. You will get about 15 loaves from the entire batch. Roll each loaf out into a thin round flatbread on a lightly floured work surface.
- Fry the pancakes gradually on a well-heated, dry frying pan without fat on both sides until golden to lightly browned spots form on the surface.
- The finished pancakes can be lightly brushed with melted butter or lard while still warm.
