Golden potato pancakes of grated raw potato bound with a little flour and egg, fried crisp — the Kashubian-Pomeranian everyday dish, eaten with sour cream and sugar or a savory curd-and-herring dip.
Plinse (Polish spelling Plińce) belongs to the German-Polish Pomeranian kitchen — potato pancakes of grated raw potato mixed with a little flour and egg, fried golden and served either savory (curd-cheese-and-herring dip) or sweet (sugar and sour cream). The recipe came from German-speaking Pomeranian farmers and survived the 1945 border shift; today the same dish is served on both sides of the Oder.
Thin potato pancakes from the Pomeranian coast — served savory or sweet depending on the meal, with sour cream, herring, or sugar and jam. Crispy edges, soft center.
Kashubian cooks scald the grated raw potato with boiling milk before frying: the hot milk stops the cut potato oxidizing and darkening and leaves the pancakes exceptionally tender, while the potato starch gelatinizes and dries at the pan surface to crisp the edges.
Variations
Kashubian-Pomeranian plińce uses grated potato, served savory (curd, herring, sour cream) or sweet (sugar, sour cream, jam); a separate Pomeranian buckwheat-batter pancake is folded over sour cream and forest berries.
On the Palate
Where Plinse sits in the Polish flavor cloud
Ingredients
How it's made
6 steps · 40 min
- 130 min
Whisk 100g buckwheat flour, 50g wheat flour, 1 tsp sugar, ½ tsp salt, and 1 egg with 300ml milk to make a thin pourable batter. Rest 20 minutes.
Watch outRest the batter twenty minutes and keep it thin enough to pour and swirl — a thick batter gives you a doughy pancake, not a lacy one.
- 22 min
Heat a non-stick pan over medium heat; brush with a thin coat of butter.
- 31 min
Pour 60ml of batter and immediately tilt the pan to spread it thin. Cook 1 minute until edges lift and underside is lacy-golden.
Watch outThe moment batter hits the pan, tilt to spread it thin; pull it when the edges lift and the underside is golden and lacy.
- 42 min
Flip and cook another 30 seconds. Slide onto a plate; repeat, stacking the pancakes.
Watch outThe second side needs only about thirty seconds — a quick set, or it dries out and loses its softness.
- 55 min
Lay each pancake flat, spread 1 tbsp sour cream and 1 tbsp lingonberry preserve, fold in quarters.
- 615 min
Serve warm with a final dollop of sour cream and a dust of confectioner's sugar.
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