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Our grandmothers and great-grandmothers were, besides other practical skills, masters at kneading dough. Thanks to that, dishes made from it turned out so excellent. However, this skill gradually disappeared. Know that even without it you will be able to prepare traditional vdolky that are delicious and at the same time easy.
Vdolky ready in 5 minutes
Although it may seem that to prepare truly excellent vdolky you would need years of experience, that is not the case. The dough ready in just a few minutes will also keep for up to two days.
Ingredients:
- Plain flour – 30 dkg
- Baking powder – 1 sachet
- Egg – 1 pc
- Vanilla sugar – 1 sachet
- Sugar – 2 tablespoons
- Sour cream – a small jar
- Rum for flavoring
Preparation:
Put all the ingredients together and mix them thoroughly – by hand or with a mixer. Check that there are no lumps in the dough. If there are, mix until they are completely gone.
Then divide the dough into equally sized portions. From each portion shape a ball. Then gently flatten it and make a little indentation in the center.
Heat oil in a pan. Place the individual patties into it and fry them until golden.
Serve the finished vdolky with whipped cream (or cream) and jam, or with plum butter.
Vdolek, or pancake?
Vdolky are a well-known dish throughout our country. However, they are also popular in other Central European countries. In different regions this traditional recipe was adapted according to local customs. Most of us encountered Bavarian vdolky in the school canteen.
Did you know that Valašské frgále also have their roots in vdolky? Not technically, but in meaning – the expression ‚vdolek‘ was once used to denote a failed pie. Later the term ‚frgál‘ began to be used for it. This name later stuck for the pie that became one of the symbols of Valašsko.
Vdolky are most often confused with lívance. The difference between these two dishes lies in the way the dough is prepared – while lívance are made from leavened batter, vdolky are the opposite.
