INGREDIENTS
Pancakes:
1 kg of boiled potatoes
1-1.5 cups of wheat flour (1 cup is 250 ml)
pinch of salt
150-160 g oscypek cheese
Sauce:
1 medium onion
15 g of butter
2 cloves of garlic
250 g mushrooms
50-100 ml of water
herbal pepper
black pepper
salt
250 g sweet cream 30%
fresh parsley
Ingredients are for 9-10 pieces. You can make a double portion and reheat it the next day.
STORY
Moskoles are boiled potato pancakes known in the Polish region of Zakopane. They make a great dinner meal or side dish. It is being said that, there are as many recipes as there are families. You can use the potatoes left over from dinner, thanks to nothing being wasted. They are lean, so they taste best with fatty additions. Serving will be up to you, it could be with garlic butter, pork scratchings, sour cream plus herbs, stew, or even sweet with sugar, in fact… the toppings could be whatever you like.
I have been to the mountains many times, but only recently my friend noticed this dish. When I got home, I decided to create my own recipe and present it to a family as a regional delicacy. This version is inspired by travels, people, and a passion for cooking. Let me invite you to my home bistro, where I will share with you Moskoles with creamy mushroom sauce. They are distinguished by the addition of Oscypek (smoked ewe’s milk cheese made in the Tatra Mountains). Don’t worry if you don’t have access to Oscypek, you can replace it with smoked cheese or just omit it – pancakes are also delicious without it, but with it, they are simply brilliant!
Preparing the dish takes quite a while and but in the meantime, you will have time to drink coffee and wash the dishes. The taste of Moskoles will reward your work, believe me! It’s simple, all you need is typical kitchen equipment, a few simple ingredients, a bit of motivation, some time, abracadabra, and here we are – magically in a highlander tavern.