Cast Iron Potato Pancakes
Potato pancakes (Moskole), a classic dish from the northern Western Carpathians in Poland, hold a special place in Polish culinary heritage. These flat cakes, traditionally made from grains like oats, barley, or wheat, have been treasured for generations, especially in the Żywiec region, Orawa, Podhale, and Spisz. In the charming Polish town of Rabka Zaryte, they were a staple of daily life, enjoyed on their own or accompanied by heartwarming dishes such as Sour Rye Soup (Żurek) and Sauerkraut Soup (Kapusniak). Despite hardships, the people of Gorce deeply valued their cuisine, infusing each meal with profound meaning. Today, I lovingly dedicate this cherished recipe to my beloved father, who would have turned 110 this year, honoring the legacy of this beloved dish.
A little bit of history… On November 11, 1918, after 123 years of absence on European political maps, Poland regained its independence. This historic achievement was mainly due to the unwavering perseverance and dedication of the active part of Polish society, who, during the period of servitude, passed down their allegiance to the language and national culture to new generations of young Poles. My dad's childhood memories are deeply intertwined with the aroma of freshly baked potato cakes on an iron cast stove. These humble, flat cakes stood as a poignant symbol of the locals' resilience and resourcefulness during challenging times. Living in difficult conditions, the inhabitants of Gorce deeply honored food, believing that "food is like prayer." The legacy of strength and determination lives on through these simple culinary traditions.
To stay updated on all the significant events happening in Rabka Zaryte, make sure to visit their official Facebook page at "Zaryte. Podróże w czasie i przestrzeni." There, you can find the latest news, exciting happenings, and insightful posts about this vibrant community and its history.
Cast Iron Potato Pancakes
By Zosia Culinary Adventures | Date: Feb 19, 2024
Iron cast stove, Pizza stone or Iron cast skillet recommended to use
Preparation Time: 1 hour
Baking Time: 10 minutes
Yield: 12
Ingredients:
500 g boiled potatoes
500 g wheat flour
50 g fresh yeast
250 ml lukewarm milk
1 egg
1/4 tsp sugar
pinch of sea salt
Instructions:
Combine yeast, sugar, and 2 teaspoons of flour with warm milk. Let it dissolve completely, ensuring no lumps and that the mixture becomes frothy to activate the yeast.
Grind potatoes in a food processor or crush thoroughly with a manual potato press.
Once yeast activates, stir in flour, potato mixture, salt, and an egg. Knead dough until smooth and elastic. Let it rise.
When the dough doubles in size, divide it into smaller pieces, then roll each one into thick flat cakes about 1 cm thick.
Preheat the pizza stone in the oven to 205ºC or 400ºF or on a cast iron stove/skillet without oil. After preheating, place the potato cakes on the stone and bake for 5 minutes on each side. Be attentive to ensure they do not burn.
Serve hot potato cakes with a generous drizzle of rich, velvety melted butter, infused with the fragrant essence of freshly minced garlic and finely chopped parsley.
Smacznego!
Nutrition Facts per One Serving 💗
Calories 223 | Fat 1.9 g \ Saturated Fat 0.5 g\ Cholesterol 33 mg\ Sodium 74 mg\ Total Carbohydrate 42.7g\ Dietary Fiber 3.5g\Total Sugars 3.7g\ Protein 9.6 g \ Vitamin D 3 mcg\ Calcium 41 mg\ Iron 3 mg\ Potassium 320 mg
