I served a New Year's dinner last night to ten of my favorite old socialists, and one of them, a Czech gentleman in his late eighties, fondly remembered the potato pancakes his landlady made for him back in Prague. He described how she made them right on top of the stove, not in a pan but on the hot surface of stove itself, patting out the pancakes with her hand. He said the resulting pancakes were fluffy and delicious.
I am confused. Are these the Czech Bramboraky? Those use grated potatoes and flour, so could not possibly be "fluffy." Is it possible that this gentleman's landlady, who was cooking in wartime after all, did not have many potatoes and grated them very fine and mixed in more flour than was normal? Or is there an entirely different recipe I should be looking for?
FYI, the dinner I made was a parade of comfort food: individual yorkshire puddings made with the beef drippings and leftovers from Christmas dinner, a cassoulet, salad with pomegranate seeds, and two desserts: a steamed Christmas pudding (Cooking Light's cranberry-orange one) and tangerine chocolate tart (from Eating Well).