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Princess Pancakes with Fruits

Breakfasts For Kids 30 min Easy 21 wyświetleń ~27.94 PLN - (0)
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Description

Delicate, thin "princess-style" pancakes — light as a cloud, served with slightly caramelized apples and raspberries. The recipe combines classic Polish flavors (apple) with a summery touch of forest fruits (raspberry, frozen or fresh), creating a sweet yet not overly sweet breakfast for both children and adults. The pancakes are soft, have golden edges, and can be rolled into cones or folded into triangles; they visually present themselves lightly and romantically — dusted with powdered sugar, served with a dollop of natural yogurt and a few edible flowers or mint leaves. This dish is perfect for a weekend breakfast, a children's party idea, or dessert after lunch. Preparation is quick (about 30 minutes), and the recipe includes step-by-step instructions even for someone who has never made pancakes before.

Ingredients Used

Ingredients (12)

Servings:
4
  • Wheat flour 250 g
  • Milk 300 ml
  • Chicken egg 2 szt. (~120 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 20 g
  • Vanilla sugar 8 g
  • Apple 1.1 szt. (~200 g)
  • Raspberry 150 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Powdered sugar 10 g
  • Natural yogurt 200 g
💰 Szacowany koszt dania: ~27.94 PLN (6.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Gather all the ingredients and tools: a large bowl, a measuring cup (ml/g), a sieve, a whisk or hand blender, a jug, a non-stick frying pan with a diameter of 24–26 cm, a ladle, a spatula, and a paper towel. Make sure the eggs and milk are at room temperature — take them out of the fridge 15–20 minutes beforehand.

Use a large bowl (min. 2–3 l) to mix comfortably. If you don't have a scale, use the ratio: 1 cup of flour = about 140 g; however, this recipe provides exact weights.

Cake

2

Melt the butter: place the butter in a small saucepan and set over low heat, stirring until completely melted. Once it is liquid, remove from heat and let it sit for 1–2 minutes to cool slightly (it should be warm, not hot).

Ingredients: Butter
You can melt the butter in the microwave for 20–30 seconds on medium power. Do not let the butter boil — it should only be liquid.
3

Sift the flour into a large bowl through a sieve to avoid lumps. Add the sugar, vanilla sugar, and salt. Mix the dry ingredients with a wooden spoon or whisk.

Ingredients: Wheat flour, Sugar, Vanilla sugar, Salt
Sifting removes lumps and aerates the flour, resulting in lighter pancakes. If you don't have a sifter, mix the dry ingredients well with a spoon.
4

In a separate jug, whisk the eggs with a whisk, add half of the milk and mix vigorously until smooth. Then gradually pour the egg mixture into the dry ingredients, mixing with the whisk only in the center — at first, lumps will form, mix until you achieve a smooth batter. Add the rest of the milk, and finally pour in the cooled butter and canola oil, mixing until combined.

Ingredients: Milk, Wheat flour, Butter, Rapeseed oil
If you want to avoid lumps, you can use an immersion blender: first combine about half of the milk with the flour and eggs, and then add the rest of the milk and fats. The batter should have the consistency of thin cream (when you scoop it with a ladle, it should flow slightly).
5

Set the dough aside for 10–15 minutes at room temperature. This will allow the flour to 'hydrate' and remove small air bubbles, making the pancakes more elastic and less likely to tear.

Ingredients: Wheat flour, Milk, Butter, Rapeseed oil
Cover the bowl with a clean cloth or plastic wrap. If you're short on time, you can fry immediately, but the best texture will come after a short rest.

Frying

6

Heat a non-stick skillet over medium heat for 2–3 minutes. Before the first pancake, wipe the surface of the skillet with a paper towel lightly soaked in oil (just a thin layer). Use a ladle to scoop a portion of the batter (about 60–80 ml for one pancake) and pour it into the center of the skillet, then gently tilt the skillet to spread the batter evenly into a thin layer.

Ingredients: Rapeseed oil, Wheat flour, Milk
The best pan is 24–26 cm. If you use a larger pan, you take more batter, and the pancakes will be larger and thinner. Use a ladle or measuring cup to ensure the portions are equal.
7

Fry the first side for 1–1.5 minutes, until the edges start to lift slightly and the surface becomes matte; small bubbles may appear on the batter. Flip the pancake with a thin spatula and fry the second side for 30–45 seconds, until it is lightly golden. Transfer the cooked pancakes to a plate and stack them on top of each other, you can loosely cover them with aluminum foil or a clean cloth to keep them warm.

Ingredients: Wheat flour, Milk, Rapeseed oil
If the pancake tears when flipping, the pan was too cold or the batter was too thick. Raise the temperature by half a degree and add 1–2 tablespoons of milk to the batter.

Filling and toppings

8

Prepare the apple: peel, remove the core, and slice it thinly. In a small skillet, heat 10 g of butter (about 1/2 tablespoon) and add the apple slices and 10 g of sugar. Sauté over medium heat for 4–6 minutes, stirring occasionally, until the apple softens and lightly caramelizes. Set aside to cool. If you are using frozen raspberries, thaw them beforehand and drain the juice.

Ingredients: Apple, Butter, Sugar
Caramelizing the apple takes a few minutes; it is important to stir so that the slices do not stick and soften evenly. You can add a bit of lemon juice to preserve the color of the apples.

Assembly

9

Place one pancake on a plate, and if you like, spread 1–2 tablespoons of natural yogurt (optional). In the center, arrange a few slices of caramelized apple and a spoonful of raspberries. Roll the pancake into a cone or fold it into a triangle. Place next to the other pancakes and gently sprinkle with powdered sugar (optional). Add a few fresh raspberries and a mint leaf for decoration.

Ingredients: Natural yogurt, Apple, Raspberry, Powdered sugar
For a 'princess' effect, use a pastel plate, a sprinkle of powdered sugar, and edible flower petals. If serving for small children, cut the pancakes into smaller pieces before serving.

Serving

10

Serve the pancakes warm. You can prepare an additional sauce with thawed raspberries (mash with a fork and add 1 teaspoon of sugar) and drizzle it over the pancakes. Serve the remaining fruits and yogurt in bowls so that everyone can create their own plate.

Ingredients: Raspberry, Sugar
If you want the pancakes to be exceptionally soft, cover them with a cloth and let them sit for 2–3 minutes before serving — the steam will soften the batter.

Fun Fact

💡

Pancakes have a long history in Europe; in Poland, traditional pancakes (also called racuchy in some regions) were simple and often served with fruits or cheese. The princess style is a modern, decorative approach — slightly sweet, delicately adorned with fruits and powdered sugar.

Best for

śniadanie weekendowe przyjęcie dla dzieci lekki deser po obiedzie

Tips

🍽️ Serving

Serve the pancakes warm, preferably right after preparation. For adults, you can add a teaspoon of jam or a splash of fruit liqueur (after the apples have cooled). Instead of yogurt, you can use mascarpone cheese mixed with a bit of honey.

🥡 Storage

Fried pancakes can be stored in the refrigerator for up to 2 days, layered with parchment paper and covered with foil. To reheat, place them in the oven for a few minutes (about 160°C) or warm them in a pan over low heat, covered with a lid, until soft. Do not freeze with filling; plain pancakes can be frozen for up to 1 month.

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