Buckwheat Potato Pancake
50 min
Under an hour
Roman Vaněk
Preparation method
Ingredients overview
- 700 g peeled potatoes
- 240 g buckwheat
- 2 tablespoons all-purpose flour
- 2 cloves garlic
- 2 eggs
- 1 teaspoon caraway
- 1 teaspoon dried marjoram
- lard for frying
- pepper
- salt
Pour the buckwheat into a pot with 1 l of salted water, bring to a boil, reduce the heat to one-third, and cook uncovered for 30 minutes. Drain the cooked buckwheat, rinse under cold running water, and pour into a bowl.
Grate the potatoes on a coarse grater. Peel and press the garlic. Add the potatoes, garlic, eggs, caraway, marjoram, pepper, 2 teaspoons of salt to the bowl with the buckwheat and mix thoroughly. Finally, stir in the flour. Let the mixture rest in the refrigerator for half an hour.
Heat lard in a pan over medium heat. Pour the batter into it with a ladle and fry the potato pancakes on both sides until golden brown.
Chef's tip
Rub the marjoram between your fingers to release its aroma. The buckwheat should be slightly overcooked, but not mushy.
Ingredients
Nutritional values
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