Cinnamon pancakes with fruit compote (strawberry and rhubarb) - photo 1
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Cinnamon pancakes with fruit compote (strawberry and rhubarb)

Desserts Fusion cuisine 45 min Medium 28 wyświetleń ~42.04 PLN * - (0)
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Description

Delicate, fluffy pancakes with a distinct hint of cinnamon served with a seasonal, slightly tart rhubarb and strawberry compote. The recipe combines classic American pancakes with the Polish spring freshness of fruits — rhubarb adds a pleasant acidity to the sauce, while strawberries bring sweetness and color. Perfect as a dessert after lunch, for a lazy weekend breakfast, or as an impressive sweet dish for a gathering with friends. Visually: golden, slightly browned pancakes stacked, drizzled with glistening compote, and sprinkled with toasted almonds and powdered sugar (optional).

Ingredients Used

Ingredients (15)

Servings:
4
  • Wheat flour 250 g
  • Chicken egg 2 szt. (~120 g)
  • Buttermilk 300 g
  • Milk 100 ml
  • Sugar 80 g
  • Baking powder 15 g
  • Butter 50 g
  • Strawberry 400 g
  • Rhubarb 300 g
  • Lemon 0.6 szt. (~50 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Ground cinnamon 5 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Almond 30 g
💰 Szacowany koszt dania: ~42.04 PLN (10.51 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the strawberries under cold water and dry them on a paper towel. Remove the stems and cut 2/3 of the strawberries into quarters or slices (about 260 g). Keep the remaining fresh strawberries for decoration. Peel the rhubarb from the tougher fibers if necessary and cut it into pieces of 1–1.5 cm (about 300 g).

Ingredients: Strawberry, Rhubarb, Lemon, Sugar, Butter
Use a cutting board and a sharp knife for the rhubarb; if the stalks are thin, just wash them and cut without removing the fibers. Dish: medium saucepan with a diameter of 18–20 cm for cooking the compote.
2

In a medium saucepan, place the chopped rhubarb, 40 g of sugar (from the total of 80 g), and juice from about 50 g of lemon (which is roughly half of a small lemon). Add 10–20 g of butter (from the prepared 50 g). Cook over medium heat for 6–8 minutes, stirring every 1–2 minutes. After 4–5 minutes, add the chopped strawberries and reduce the heat — cook until the rhubarb softens but still retains some shape. The sauce should be slightly thick and glossy.

Ingredients: Rhubarb, Strawberry, Sugar, Lemon, Butter
Readiness test: when pressing a piece of rhubarb, soft but not falling apart pieces should be visible. If the compote is too thin, cook for another 1–2 minutes. If it's too sour, sweeten with a spoon of sugar.

Cake

3

Melt 50 g of butter in a small saucepan or microwave and set aside to cool. In a large bowl, sift 250 g of all-purpose flour together with 15 g of baking powder, 5 g of cinnamon, and 1 g of salt. Add 40 g of sugar (the rest was used for the compote). Mix the dry ingredients with a whisk to evenly distribute the spices.

Ingredients: Wheat flour, Baking powder, Ground cinnamon, Salt, Sugar, Butter
Use a large, deep bowl (at least 3 l) to mix comfortably. Sifting the flour will aerate the batter and give the pancakes a lighter texture.
4

In a separate bowl, beat 120 g of eggs with a fork or whisk, add 300 ml of buttermilk and 100 ml of milk. Pour in the cooled melted butter. Make a well in the dry ingredients and pour the wet ingredients into the center. Mix with a whisk or silicone spatula, starting from the center, gently spreading the flour into the wet mixture — do not mix too long. The batter should be thick and pourable, with a few small lumps (this is normal). If it is too thick, add 1–2 tablespoons of milk.

Ingredients: Buttermilk, Milk, Butter, Wheat flour, Ground cinnamon, Sugar, Baking powder
Use a whisk to gently combine the ingredients. Overmixing develops gluten and will make the pancakes tougher. After mixing, let the batter rest for 8–10 minutes — the baking powder and buttermilk will react better and the batter will be fluffier.

Frying

5

Heat a 24–26 cm skillet over medium heat for 3–4 minutes. Use a non-stick or well-oiled cast iron skillet. Add about 5 g of butter and 5 g of canola oil to the heated skillet (the mixture prevents the butter from burning). Using a wet spoon, place portions of the batter — each portion about 45–60 g (if you have a scale, measure it). Cook the first side for 2–3 minutes: you will see bubbles on the surface and the edges will become dull. Flip with a spatula and cook the second side for 1–2 minutes, until golden.

Ingredients: Butter, Rapeseed oil, Wheat flour, Buttermilk, Milk, Ground cinnamon
Use a wide and thin spatula to flip the pancakes. If the pan browns too quickly, lower the heat — the ideal temperature allows for even browning without burning. Test: lift one pancake — it should be springy and golden.
6

After frying, transfer the pancakes to a plate lined with paper towels to absorb excess fat. To keep warm while frying the remaining portions, place the plate in a preheated oven set to about 90°C.

Set the oven to the lowest temperature to keep warm without drying out. If you don't have an oven, cover the plate with a large bowl or aluminum foil.

Finishing and serving

7

Stack the pancakes in piles of 2–3 on a plate. On each stack, add 1–2 tablespoons of hot rhubarb and strawberry compote. Cut the reserved fresh strawberries and arrange them around. If using, lightly toast the almonds in a dry pan for 1–2 minutes until golden and fragrant, then sprinkle them over the pancakes. Optionally, dust everything with powdered sugar or drizzle with maple syrup/honey.

Ingredients: Powdered sugar, almond, Strawberry, Rhubarb
For decoration, use a fine sieve to sift powdered sugar for an even layer. Additionally, you can add almonds to enhance the texture and appearance.

Serving

8

Serve the pancakes immediately while they are still warm. Stack them on a plate, drizzle with compote, add fresh strawberries, and sprinkle with toasted almonds and a light layer of powdered sugar. A slightly tart fruit tea or espresso pairs perfectly with coffee or tea.

Ingredients: Strawberry, Rhubarb, Powdered sugar, almond
Suggested serving: 3–4 pancakes per person. If you want, prepare extra compote in a jar — it will keep for up to 3 days in the fridge.

Fun Fact

💡

Although pancakes are associated with American cuisine, similar cakes with sweet sauce have been prepared in Europe for centuries. The addition of rhubarb is a nod to the Polish spring tradition of using this seasonal vegetable as a fruit.

Best for

leniwe śniadanie w weekend wiosenne przyjęcie z przyjaciółmi deser po rodzinnym obiedzie

Tips

🍽️ Serving

Serve the pancakes immediately after frying, while they are still warm. You can heat the compote before serving — a slightly warm sauce beautifully glistens and seeps into the pancakes. For a contrast in textures, add toasted almonds or an oat crumble. Instead of powdered sugar, use maple syrup for a deeper flavor.

🥡 Storage

Store leftover compote in a sealed jar in the refrigerator for up to 3 days. Fried pancakes are best consumed the same day — they can be reheated later in the oven at 160°C for 5–7 minutes covered, or in a toaster until golden brown. Freezing with the compote is not recommended; pancakes can be frozen separately (for up to 1 month) by layering them with parchment paper.

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