[[File:Paczki.png|500px|center|Paczki vs pączki]]
From the point of view of a modern Pole, the English-speakers' confusion regarding ''pączki'' versus ''paczki'' is at least justifiable; after all, the English language doesn't have any nasal vowels or the little hooks indicating them (as in ''ą, ę''). What's more grating to many Polish ears, is referring to a single Polish doughnut as "a paczki" and to more than one as "paczkis". Yet often, the same Polish people who would be ready to criticise this grammatical error have no qualms about wearing ''dżinsy'' ("jeanses"), eating ''czipsy'' ("chipses") or listening to ''Beatlesi'' ("the Beatleses"). Depluralization Depluralisation of loanwords is a common linguitic phenomenon and it often cuts both ways.
[[File:Zasięg wymowy ą jako ų.jpg|thumb|upright|Geographic extent of Polish subdialects exhibiting the ''awn → oon'' nasal vowel shift. Based on a map by A. Krawczyk-Wieczorek, according to an atlas by K. Dejna.]]
But the weirdest thing about how "paczki" became a Polish loanword in English is how English speakers (in North America at least) tend to pronounce it. Why is it ''{{small|POONCH}}-kee'' and not ''{{small|PAWNCH}}-kee'', which would be so much closer to the original Polish pronuciationpronunciation? Are the Polish Americans wrong to say the word the way they do? And even if they are, then why did this "wrong" pronunciation become so common?
It turns out they're not that wrong after all. ''{{small|PAWNCH}}-kee'' may be the accepted pronuncation in modern standard Polish, but modern standard Polish is a relatively recent creation, a product of state-run schools, radio and television that have worked for the past few generations to unify the language across Poland. In the past, though, each region had its own dialect and subdialects, used especially by the rural populace, and pronunciation differences between regions could be quite substantial.
{{ Cytat
| '''Polish-style beignets – nalesniki'''<br>
Fry a dozen ordinary pancakes; once done, trim them correctly, spread them and cover with thick pear-and-pineapple marmalade.; wrap them up into oblong, 4-cm wide envelopes; trim the ends and divide them into two parts; seal the openings with the trimmings; coat them in a few handfuls of powdered almonsalmonds, then eggs and finally breadcrumbs; then place them in a large pan greased with clarified butter, let them brown just slightly, then arrange them into a crown or a pyramid and serve with fruit sauce. You may garnish these beignets with any kind of marmalade or pastry cream.
| źródło = {{Cyt
| nazwisko = Dubois
[[Category: Early Modern Period]]
[[Category: 19th century]]
[[Category:Krokiety]][[Category:Herring]]
[[pl:Punczki z powidłami na tłusty wtorek]]