Recipe for: Country-style cottage cheese pancakes with strawberry-currant mousse and honey cream - photo 1
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Recipe for: Country-style cottage cheese pancakes with strawberry-currant mousse and honey cream

Desserts Breakfasts 45 min Easy 0 views ~28.21 PLN * - (0)
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Description

Delicate, fluffy cheese pancakes served with a summer mousse made of strawberries and red currants, along with a light, sweet cream sweetened with honey. This dish is inspired by the rural cuisine of Poland — simple ingredients, rustic character, and juicy seasonal fruits. The pancakes have a creamy center and a golden crust, the mousse adds tartness and color, while the honey cream balances the flavor with sweetness. Perfect for a summer breakfast, a dessert after lunch in the garden, or an afternoon tea with guests. Serve them immediately after preparation, garnished with fresh mint and pieces of fruit for a contrast of flavors and an attractive presentation.

Ingredients Used

Ingredients (13)

Servings:
4
  • Semi-fat cottage cheese 400 g
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 80 g
  • Sugar 70 g
  • Rapeseed oil 30 g
  • Strawberry 300 g
  • Red currant 150 g
  • Wildflower honey 40 g
  • 30% heavy cream 200 g
  • Lemon juice 15 ml
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Vanilla sugar 10 g
  • Mint 5 g
💰 Estimated dish cost: ~28.21 PLN (7.05 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cottage cheese dough

1

Prepare the cheese mixture. Place the cheese in a large bowl. If the cheese is lumpy, pass it through a sieve or mash it vigorously with a fork for 1–2 minutes until creamy. Add sugar (part will be used in the mousse), eggs (add one at a time), a pinch of salt, and lemon juice. Sift the flour directly into the bowl and gently fold it in with a wooden spoon or a mixer on the lowest setting for 30–60 seconds — the mixture should be thick but loose enough to flow from the spoon. If you are using vanilla sugar, add it now.

Ingredients: Semi-fat cottage cheese, Wheat flour, Sugar, Salt, Lemon juice, Vanilla sugar
Use a large bowl, a fork, or a hand mixer with a mixing attachment. If the mixture is too runny (flows like pancake batter), add 1–2 tablespoons of flour; if it's too thick, add 1–2 tablespoons of milk or yogurt. Do not mix for too long — 30–60 seconds of manual mixing is enough.

Strawberry-Blackcurrant Mousse

2

Prepare the fruit puree. In a medium saucepan, place the washed strawberries (with the stems removed) and currants (stems removed), add about 40 g of sugar (part of the sugar is already in the mixture) and 10 g of lemon juice. Heat over medium heat for 5–7 minutes, stirring every 30 seconds, until the fruits release their juice and soften slightly. Reduce the heat and cook for another 2 minutes to thicken slightly. Remove from heat and cool for 10–15 minutes, then blend with an immersion blender until smooth. If you want a smooth consistency without seeds, strain through a fine sieve.

Ingredients: Strawberry, red currant, Sugar, Lemon juice
Use a saucepan with a diameter of ~20 cm, a wooden spoon, and an immersion blender. Be careful not to cook the fruits for too long — they will lose their fresh taste and bright color. The puree should be slightly thickened after cooling.

Frying the pancakes

3

Fry the pancakes. Heat a non-stick skillet (24–26 cm in diameter) over medium heat for 2–3 minutes, pour in one tablespoon of canola oil and spread it with a brush or paper towel. Use two spoons to scoop the batter (one scoops, the other slides it off), forming pancakes about 6–7 cm in diameter. Fry for 2–3 minutes on the first side — the edges should slightly set, the top should become dull, and small bubbles will appear; flip to the other side and fry for another 1.5–2 minutes until the pancakes are golden. Place the pancakes on a paper towel to drain excess fat.

Ingredients: Semi-fat cottage cheese, Rapeseed oil
Use a wide spatula and a heavy-bottomed pan. Temperature test: drops of water should sizzle but not blacken immediately. Do not set the heat too high — the pancakes will brown on the outside, while the inside may remain raw.

Honey cream and serving

4

Whip the cream. Pour the chilled heavy cream into a tall bowl, add honey, and whip with a mixer on medium speed for 2–3 minutes until soft peaks form (do not whip to butter). Taste and sweeten with additional honey if needed. On a plate, arrange 3–4 pancakes, add 2–3 tablespoons of strawberry-currant mousse, add a dollop of honey cream, and garnish with fresh mint. Serve immediately — the pancakes taste best warm or slightly cooled.

Ingredients: 30% heavy cream, wildflower honey, mint, Strawberry, red currant
Use a cold metal or glass bowl and a hand or stand mixer. If you don't have a mixer, you can whip the cream by hand with a whisk (it takes more time, 5–8 minutes). Additionally, you can add fresh pieces of strawberries on the plate for decoration.

Fun Fact

💡

Cottage cheese pancakes have a long tradition in Polish rural cuisine — cottage cheese was the basis for many simple baked goods and pancakes, as it was easy to prepare on the farm and paired well with local fruits.

Best for

letnie śniadanie w ogrodzie podwieczorek z gośćmi niedzielny deser po obiedzie

Tips

🍽️ Serving

Serve the pancakes immediately after frying — they will be fluffy and slightly crispy on the edges. Add fresh seasonal fruits (strawberries, raspberries) to the plate and a bit of honey for extra shine. You can serve with a dollop of thick natural yogurt instead of cream if you prefer a lighter version.

🥡 Storage

Pancakes are best enjoyed immediately. Storage: in a cool place for up to 24 hours, separately from the puree and cream (in the fridge). Briefly sauté them in a pan before serving to regain their crispiness (1 minute on each side over medium heat). Store the puree in an airtight container in the fridge for up to 3 days; prepare the cream fresh.

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