Recipe for: Buckwheat pancakes for winter with creamy cottage cheese, roasted beetroot, and caramelized apples - photo 1
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Recipe for: Buckwheat pancakes for winter with creamy cottage cheese, roasted beetroot, and caramelized apples

Desserts Regional Cuisine of Poland 90 min Medium 12 wyświetleń ~37.51 PLN - (0)
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Description

A comforting winter dessert that combines Polish flavors: roasted buckwheat in the form of fluffy blinis, a velvety cream made from cheese and sour cream, and contrasting notes of roasted beets and caramelized apples. The dish has a spicy-sweet-sour character: the earthy sweetness of the beet, the sweetness of honey-sugar caramel, and the freshness of lemon. Serve warm as a dessert after lunch or for a late breakfast with a cup of black tea. Visually striking arrangement: golden blinis, pink-red strips of beet, shiny pieces of apple, and a sprinkle of crunchy buckwheat and nuts.

Ingredients Used

Ingredients (18)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Roasted buckwheat groats 150 g
  • Buttermilk 300 g
  • Wheat flour 80 g
  • Baking powder 10 g
  • Butter 50 g
  • Semi-fat cottage cheese 250 g
  • 18% cream 80 ml
  • Honey 50 ml
  • Pearl barley (hulled barley) 60 g
  • Lemon juice 15 ml
  • Apple 1.7 szt. (~300 g)
  • Sugar 80 g
  • Beets (raw) 300 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Walnuts 60 g
  • Fresh mint 0.3 pęczków (~10 g)
💰 Szacowany koszt dania: ~37.51 PLN (9.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Rinse the buckwheat under cold water in a fine-mesh sieve until the water runs almost clear (30–40 seconds). Transfer to a pot and pour in 300 ml of boiling water (ratio 1:2), add 1 g of salt. Cook covered on low heat for 12–15 minutes, until the grains absorb the water and become soft but not mushy. After cooking, remove from heat and let sit covered for 8 minutes to swell.

Ingredients: Roasted buckwheat groats, Salt
Use a pot with a thick bottom (diameter 16–18 cm). If the groats remain hard after 15 minutes, add 1–2 tablespoons of water and cook for another 2–3 minutes. The cooked groats should be dry on the surface, not mushy.

Pancakes

2

In a large bowl, beat the eggs with a fork. Add the buttermilk (300 ml) and mix. Sift the flour and baking powder directly into the bowl, add 2 g of salt and 4 g of cinnamon. Add the cooked, slightly cooled buckwheat and mix with a wooden spoon until the mixture is uniform but with visible grains of buckwheat. The batter should have the consistency of thick cream — if it is too thick, add 1–2 tablespoons of buttermilk.

Ingredients: Chicken egg, Buttermilk, Wheat flour, Baking powder, Salt, Roasted buckwheat groats, Ground cinnamon
Use a wooden spoon or spatula; do not mix on high speed, as it will break the structure of the groats. If you don't have buttermilk, you can use kefir in the same amount.
3

Heat a 24–26 cm skillet over medium heat and add 10 g of butter. Pour portions of the batter onto the well-heated skillet using a ladle (about 60 g of batter for one blin). Fry for 2–3 minutes until the edges are golden and bubbles appear on the surface, then flip with a spatula and fry for another 1–2 minutes until browned. Fry about 10–12 blins (depending on size).

Ingredients: Butter, Roasted buckwheat groats
The best is a non-stick pan 24–26 cm. Do not flip the blins too early — the center will be raw; the blin is ready to be turned when the bottom is golden and the top layer is set.

Cottage cheese cream

4

In a bowl, crumble the cottage cheese with a fork into smaller pieces, add 80 g of 18% cream and 30 g of honey. Whisk for 1–2 minutes until you achieve a smooth, slightly fluffy mixture. Taste the cream — it should be slightly sour with a noticeable sweetness from the honey; if it's too sour, add an additional 5–10 g of honey.

Ingredients: Semi-fat cottage cheese, 18% cream, Honey
Use a stainless steel or ceramic bowl. If you want a very smooth cream, pass the cottage cheese through a sieve before whipping. Do not whip for too long — the cream should not become too runny.

Caramelized apples and roasted beetroot

5

Preheat the oven to 200°C. Wash the beets (300 g), peel them, and slice them thinly (about 3–4 mm). Arrange them on a baking sheet lined with parchment paper, drizzle with 10 g of honey and 5 g of oil (optional), cover with foil, and bake for 25–30 minutes until tender (check with a fork - it should go in easily).

Ingredients: Beets (raw), Honey
Use kitchen gloves when checking the beets — they stain the skin. If you have a convection oven, reduce the time by 5–7 minutes.
6

While the beets are baking, prepare the apples: peel and cut the apples (300 g) into wedges, remove the cores, and then slice them. In a 24 cm skillet, melt 30 g of butter, add 80 g of sugar, and heat over medium heat until the sugar dissolves and turns a golden amber color (~4–6 minutes), stirring with a wooden spoon. Then reduce the heat and add the apple slices along with 1 tablespoon of lemon juice (15 ml) and 1 teaspoon of cinnamon (4 g). Sauté for 6–8 minutes until the apples soften, become glossy and liquid, and are surrounded by thick caramel.

Ingredients: Apple, Butter, Sugar, Lemon juice, Ground cinnamon
Be careful when caramelizing — the sugar heats unevenly and can burn quickly. If the sugar starts to burn, remove the pan from the heat and add 1 tablespoon of butter and 1 tablespoon of water, mix.

Toasted barley

7

In a dry skillet (without fat), toast the pearl barley (60 g) for 6–8 minutes over medium heat, stirring every 30 seconds, until the grains turn golden and smell nutty. Transfer to a plate to cool. Once cooled, chop the peas finer if they are too large.

Ingredients: Pearl barley (hulled barley)
Use a wide pan to ensure the grains roast evenly. Do not leave them unattended — they can easily burn. Roasted spelt will retain its crunch even after being added to the cream as a topping.

Additions

8

Toast the walnuts (60 g) in a dry pan for 2–3 minutes until fragrant and their skins are lightly browned. Chop into coarse pieces. Additionally, you can add fresh mint (10 g) on top for a refreshing touch.

Ingredients: Walnuts, Fresh mint
Toasting nuts releases oils and intensifies flavor — monitor the color and smell. If you are using pumpkin seeds instead of nuts, toast them for a shorter time (about 1-2 minutes).

Assembly and serving

9

On a plate, place 2-3 warm bliny (about 120–180 g), spreading 40–50 g of cottage cheese cream on each. Add slices of roasted beetroot next to or partially on the cream (about 60 g of beetroot per serving) and 60–80 g of caramelized apples. Sprinkle with 15 g of toasted buckwheat and 15 g of chopped nuts. Additionally, drizzle 10 g of honey over the top for shine and aroma, and garnish with mint leaves if using.

Ingredients: Semi-fat cottage cheese, 18% cream, Honey, Beets (raw), Apple, Pearl barley (hulled barley), Walnuts, Fresh mint
Arrange the blinis on warm plates so that the cream and caramel do not set too quickly. If the dessert becomes too moist (e.g., from beetroot), serve the spelt separately as a topping at the table.
10

Just before serving, sprinkle the dessert lightly with freshly ground pepper (optional) or add a bit of lemon zest to the caramelized apples to enhance the aroma. Serve the blinis warm, preferably within 20–30 minutes of preparation.

Ingredients: Lemon juice
Freshly ground pepper adds a slight spicy contrast; use very little. Finely zest the lemon using a microplane.

Fun Fact

💡

Buckwheat was one of the staple products in Polish folk cuisine, especially in mountainous areas; in the 19th and 20th centuries, it was used not only in savory dishes but also as an ingredient in sweet pastries and desserts to boost caloric intake on cold days.

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Tips

🍽️ Serving

Serve the blinis while they are still slightly warm. If you prepare all the elements in advance, sauté the blinis for 5–7 minutes before serving, and keep the cream chilled. Add the buckwheat and nuts only when serving to maintain their crunchiness.

🥡 Storage

Store the cream cheese in an airtight container in the refrigerator for up to 2 days. Caramelized apples and roasted beets can be stored separately for up to 48 hours in the refrigerator. Dried/toasted spelt and nuts should be kept in a dry place for up to 5 days. To reheat the blinis, use a skillet over low heat for 2–3 minutes on each side or an oven at 150°C for 5–7 minutes to regain their crispiness.

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