Subrìc, potatoes pancakes

December 3, 2013


  • 3 potatoes
  • 1 egg
  • flour
  • salt
  • pepper
  • sugar
  • oil


These pancakes, rather fast in preparation, are part of the traditional country cuisine, and in some areas of Langa are called Subrìch.

First, boil the potatoes with their skins. When cooked, peel, mash in the potato masher and put in a bowl. Add the egg, a pinch of salt, a dash of pepper and a bit of white flour. The amount of flour depends on the size of the egg and the consistency of the potatoes.

The objective is to get a firm consistency with which you form balls of the size of an egg, flatten and put them in flour.

Place the pancakes in hot oil over a medium flame, and turn them occasionally so that they do not blacken too.

When the pancakes are lightly browned, remove from the pan, pass them on paper towels and serve hot or warm sprinkled with sugar.

A tip

If you want a different taste, especially an unusual aesthetic effect, you can use the purple mountain potatoes.