At a glance
You're making a traditional Czech potato pancake that's straightforward but requires some hands-on time — boiling and ricing potatoes, then quickly mixing them with flour to keep the dough just slightly sticky. The key trick is rolling them thin and frying them one by one on a screaming-hot pan with no oil, flipping when brown spots appear, and topping them with jam, poppy seeds, and sugar.
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Making the dough base
Boil the potatoes in their skins in salted water. Drain and let them cool. Peel them, then press through a potato ricer. I actually ground mine in a meat grinder. Add the flour and 2 teaspoons of salt.
For this step
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A slightly sticky dough
Mix everything together by hand. Try to work quickly and don't overwork the dough. Work on a surface dusted with flour. Sure, it'd be great if it didn't stick at all, but then your pancakes would turn out really tough. So it's fine if the dough stays a little sticky.
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Roll out the dough
Cut off pieces from the ball of dough. Coat them in the flour spread out on your work surface. Flatten each piece into a round shape with your hands, then roll it out with a rolling pin, dusting well with flour as you go. The pancake should be as thin as you can manage without tearing.
