Placka

Placka is a Polish term that designates a flat cake, a broad family of flat, round or oval dishes made from dough or batter and cooked on a hot surface. The name derives from placek, a general word for cake, with the diminutive suffix -ka. In Polish cuisine the most common form is the potato pancake, known as placka ziemniaczana or placki ziemniaczane.

A typical potato placka is prepared from grated raw potatoes, finely chopped onion, and a binding agent such as egg and a small amount of flour or starch. The mixture is seasoned and shaped into patties, then fried in oil or butter until the exterior is browned and crisp and the interior remains soft. They are commonly served with sour cream or applesauce and may function as a main dish, side, or snack.

Other placka variants use different base ingredients, including flour or cereal flours (wheat, buckwheat, or cornmeal) or mixtures, sometimes with added vegetables or cheese. Sweet placka exist as well, using a batter of flour, milk, eggs and sugar, fried similarly and served with fruit, jam, or cream.

Regional usage varies, and in some contexts placka may refer to a simple flatbread baked on a pan or griddle. The term often overlaps with similar flat, hearty cakes found in neighboring cuisines, though placka in Polish usage typically implies a thick, breadlike or patty-like item rather than a thin crepe.