Recipe for: Kashubian pancakes with sorrel and cottage cheese - photo 1
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Recipe for: Kashubian pancakes with sorrel and cottage cheese

Snacks for Kids Regional Cuisine of Poland Appetizers 60 min Easy 16 wyświetleń ~25.52 PLN - (0)
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Description

Delicate, slightly tangy pancakes with fresh sorrel served with creamy cottage cheese — a spring variant of Kashubian cuisine, inspired by the simple flavors of the region. The pancakes have a golden, soft center and visible green sorrel leaves; the cottage cheese softens the tartness and provides a creamy texture. This dish is perfect as a snack for children, a light lunch, or as part of a picnic basket. It can be served with a delicate rhubarb sauce (optional) or with herby dill for freshness.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 200 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 250 ml
  • Sorrel 150 g
  • Cottage cheese 300 g
  • Sour cream 50 g
  • Rapeseed oil 30 g
  • Baking powder 10 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Rhubarb 300 g
  • Sugar 30 g
💰 Szacowany koszt dania: ~25.52 PLN (6.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of sorrel

1

Wash the sorrel under running cold water in a colander, shaking to remove the dirt. Spread it out on a clean cloth and dry. Remove the thicker stems with a knife and by pinching with your fingers, and finely chop the remaining leaves on a cutting board.

Ingredients: sorrel
Use a sharp knife and a large cutting board. If the sorrel is wilted, soak it in cold water for 5 minutes, dry it, and use only the firm leaves.

Preparation of the cottage cheese

2

Transfer the cottage cheese to a large bowl. Add the sour cream and mash the cottage cheese with a fork or potato masher until the mixture is smooth but not completely liquid. Add 1/3 of the chopped sorrel (you will use the rest for the dough), finely chopped dill if using (optional), a pinch of salt, and a very small amount of pepper. Mix evenly. Taste and adjust with a little more salt if necessary.

Ingredients: Cottage cheese, Sour cream, sorrel, Dill, Salt, Black pepper
Use a fork to crumble the cottage cheese or a sieve if you want a creamier consistency. Do not add too much cream at once — it's better to add it gradually to achieve the desired thickness.

Preparing the dough

3

In a large bowl, sift the flour and baking powder. Add a pinch of salt. In a separate container, crack the eggs and lightly beat them with a fork, then pour in the milk and mix. Make a well in the flour, pour in half of the egg-milk mixture, and stir with a spoon from the center towards the edges until a thick batter forms. Add the remaining liquid if the batter is too thick. Finally, fold in the finely chopped remaining sorrel. The batter should have the consistency of thick cream — it should flow easily from the spoon but not be completely runny.

Ingredients: Wheat flour, Baking powder, Salt, Milk, sorrel
Use a large bowl and a wooden spoon or whisk. If the batter is too runny, add 1-2 tablespoons of flour; if too thick, add 1-2 tablespoons of milk. Let it sit for 8-10 minutes to activate the baking powder.

Frying the pancakes

4

Heat a pan with a diameter of about 24-26 cm over medium heat. Pour in 1 tablespoon of oil and spread it evenly with a brush or paper towel. On the heated pan, place portions of batter about 2-3 tablespoons in size, leaving space between them. Fry for 2-3 minutes until the edges become matte and the bottom is golden and easily releases from the pan; flip with a spatula and fry for another 1.5-2 minutes. Once cooked, transfer to a plate lined with paper towels to drain excess fat.

Ingredients: Rapeseed oil, Wheat flour, Milk, sorrel
The best is a medium-sized non-stick pan. Don't add too much batter at once — otherwise, the pancakes won't cook evenly. If the pan starts to smoke or the oil begins to splatter, reduce the heat.

Rhubarb sauce (optional)

5

If you want to serve the pancakes with rhubarb sauce, peel (optional) and cut the rhubarb into small pieces. Transfer to a small saucepan, add sugar if using and 2-3 tablespoons of water, bring to a boil over medium heat, then simmer for 6-8 minutes, stirring until the rhubarb softens and partially breaks down. Set aside to cool — the sauce will thicken as it cools.

Ingredients: Rhubarb, Sugar
Use a small saucepan with a thick bottom and a wooden spoon for stirring. For younger children, I recommend reducing the amount of sugar or omitting it entirely — the rhubarb will then be more tart.

Serving

6

On a plate, arrange 2-3 warm pancakes. Spread 1-2 tablespoons of cottage cheese on each and gently smooth it out. If using, add a tablespoon of rhubarb sauce next to or on top. Sprinkle with finely chopped dill for freshness. Serve immediately while the pancakes are still warm.

Ingredients: Cottage cheese, Dill, Rhubarb, Sugar
Serve on a flat plate to make it easier for the child to scoop. Additionally, you can serve a slice of lemon on the side for adults to squeeze over the cottage cheese (optional).

Storage and Reheating

7

Store any uneaten pancakes in the refrigerator in an airtight container for up to 24 hours. Keep the cottage cheese in a closed container separately for a maximum of 48 hours. To reheat the pancakes, warm them in a pan over low heat for 1-2 minutes on each side or in an oven preheated to 160°C for 5-7 minutes.

I do not recommend freezing the cheese pancakes. Before reheating, do not add extra fat — just heat the pan.

Fun Fact

💡

Sorrel was valued in the folk cuisine of Pomerania as a spring addition to soups and salads — Kashubians often used seasonal plants like sorrel and rhubarb to enhance the flavor of simple dishes.

Best for

piknik przekąska dla dzieci wiosenny obiad

Tips

🍽️ Serving

Serve the pancakes warm. For small children, prepare the cottage cheese more finely crumbled. You can also serve plain yogurt instead of sour cream. For adults, a bit of freshly ground pepper and lemon zest on the cottage cheese will be good.

🥡 Storage

Store the pancakes and the cottage cheese separately in the refrigerator. It's best to reheat the pancakes in a pan to regain their crispy crust; the rhubarb sauce can be sealed in a jar and stored for up to 5 days.

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