“Placki” - not pancakes, not crepes, not doughnuts. You cannot get it in shops, nor can you find it in regular restaurants. It is a special you have to make at home. This is because you will need eggs, milk, fruit and long corridors through which the fruity-vanilla smell of dough will carry to tempt everyone out of their rooms.
Ingredients: 2 eggs, 2.5 cups regular flour, 1.5 cups milk, 1/2 teaspoon baking soda, pinch of salt, raspberries/rhubarb to the content of one’s soul, oil for deep frying.
It is a simple one - mix all the ingredients to make a pancake-like dough, liquid enough to pour, but not too runny to spill flat. Add as much fruit as you desire - rhubarb, strawberries, apricots, raspberries, rhubarb, raisins - oh, choices, choices, choices. Don’t get too generous and homely and consider adding sugar to the dough - this will make it burn while frying.
Heat a few tablespoons of oil on a pan and drop generous clumps of fruity-dough when it is hot. Wait for 5 minutes, for one side to bronze and gentle flip. If the cakes are not too runny, this should not be a problem at all.
If you are excessively ambitious or have attention-deficit-hyperactivity-disorder, you may try to fortune tell or read out shapes from the bronzed swirls on the cakes, like you do from tea dregs or clouds.
Wait a little more for them to set inside, and take off the heat.
Serve will confectioner’s sugar - I told you the indulgent part is coming. A big splash of sour cream and some extra fruit for garnish never spoilt the taste. The dish is supposed to be a snack, breakfast, lunch or dinner so any amount of placki per head and unlimited sweetness goes.
Roam around the house, visit the balcony, twirl round the front porch - tempt with the scent until you have neighbours and inmates banging on your doors.