Recipe for: Thin pancakes with sorrel and honey filling - photo 1
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Recipe for: Thin pancakes with sorrel and honey filling

Breakfasts for Kids Regional Cuisine of Poland 60 min Medium 31 wyświetleń ~30.40 PLN - (0)
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Description

Delicate, thin pancakes in a Silesian, homemade style with a spring filling of sorrel, cottage cheese, and honey. The dish combines the tartness of fresh sorrel with the mild sweetness of honey and the creamy texture of cottage cheese, creating a flavor that is kid-friendly. Serve warm as a breakfast or light lunch, optionally with lightly stewed rhubarb as a side. The dish is seasonal (spring), easy to prepare at home, aesthetically pleasing (green filling contrasting with the golden pancake), and refers to the regional simplicity of Silesian cuisine.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 250 g
  • Milk 300 ml
  • Chicken egg 3 szt. (~180 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 20 g
  • Cottage cheese 250 g
  • Sorrel 120 g
  • Honey 60 ml
  • 18% cream 50 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Rhubarb 300 g
💰 Szacowany koszt dania: ~30.40 PLN (7.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Sift the flour into a large bowl, add salt and sugar. Make a well in the flour to create a 'well'. In a separate bowl, beat the eggs with a fork, then pour in half of the milk and mix with a fork until the mixture is smooth (without lumps).

Ingredients: Wheat flour, Salt, Sugar, Milk
Use a large, flat bowl and a flour sifter. If you don't have a sifter, mix the flour well to break up any lumps. Don't add all the milk at once — this will make it easier to whisk without lumps.
2

Gradually pour the beaten eggs with milk into the well in the flour, vigorously mixing the center with a whisk or fork until a smooth, thick mixture forms. Add the rest of the milk and mix again until you have a smooth, thin batter. The mixture should flow freely from the spoon.

Ingredients: Wheat flour, Milk
Use a hand whisk or a mixer with a whisk attachment. If the batter is too thick, add 1 tablespoon of milk at a time until you achieve the desired consistency (it should be liquid, not watery).
3

Add the melted, cooled butter to the batter and mix. Set the batter aside for 20–30 minutes at room temperature — this will allow the gluten to rest and the pancakes will be more elastic.

Ingredients: Butter
Melt the butter in a small saucepan, wait until it cools down a bit (not hot). Cover the bowl with a kitchen towel during the resting period. If the room temperature drops, shorten the resting time to 15 minutes.

Filling

4

Wash the sorrel under running water, then dry it on a towel. Tear off the thick stems and finely chop the leaves. If the leaves are very large, first chop them roughly, then chop them finely again.

Ingredients: sorrel
Use a cutting board and a sharp knife. Do not chop the sorrel too finely to maintain its structure — small pieces combine more easily with the cottage cheese.
5

In a large pot, bring 1 liter of water to a boil. Add the chopped sorrel for 20–30 seconds (blanching), until it softens and changes color slightly. Immediately transfer the sorrel to a bowl of very cold water or ice to stop the cooking process. Then, squeeze out the excess water with your hands or in a kitchen towel.

Ingredients: sorrel
Use a strainer and a large bowl of ice-cold water. Blanching is a quick process — do not cook the sorrel for long, as it will lose its fresh taste and color. Well-drained sorrel will not thin out the filling.
6

Transfer the cottage cheese to a bowl, mash it with a fork until smooth (or pass it through a sieve if you prefer complete smoothness). Add the drained sorrel, honey, and cream. Gently mix, season with a pinch of salt and a very small amount of pepper. Taste and adjust the amount of honey to your child's preference.

Ingredients: Cottage cheese, sorrel, Honey, 18% cream, Salt, Black pepper
Use a fork or spatula. If the cottage cheese is grainy, mashing it with a fork will take a moment — you can also use an immersion blender in short pulses, but not for too long to avoid over-smoothing.

Rhubarb compote (optional)

7

If you want to add rhubarb, peel or clean the stalks from the fibers, and cut them into 2–3 cm pieces. Transfer to a pot, add 2–3 tablespoons of water and 1–2 tablespoons of honey (about 20–40 g) and simmer on low heat for 4–6 minutes until the rhubarb softens but does not completely break apart.

Ingredients: Rhubarb, Honey
Use a wide saucepan with a thick bottom to prevent the rhubarb from burning. For children, do not add too much honey — the natural tartness of the rhubarb contrasts nicely with the sweet filling.

Frying and serving

8

Heat a non-stick pan with a diameter of 24–26 cm. Grease it with a thin layer of rapeseed oil or butter (use a brush or a paper towel soaked in oil). Pour a ladle of batter (about 60–80 ml) and immediately tilt the pan to spread the batter thinly across the surface. Cook for 45–60 seconds, until the edges slightly lift and the bottom is golden. Flip the pancake and cook the other side for 20–30 seconds.

Ingredients: Rapeseed oil, Butter, Wheat flour, Milk
Use a flat-bottomed pan over medium heat. If the pancake sticks during the first attempts, add a little more fat. To achieve very thin pancakes, pour the batter quickly and shake the pan vigorously.
9

On the fried pancake, place 1 portion of filling (about 60 g), spreading it evenly while leaving a 2 cm edge. Roll the pancake into a roll or fold it into an envelope. Arrange on a plate, drizzle with a little honey, and serve immediately with a portion of rhubarb on the side (if making).

Ingredients: Cottage cheese, Honey, 18% cream, Rhubarb
Use a metal or silicone spatula to spread the filling and fold. You can serve the pancakes cut into small pieces for children, making them easier to eat.
10

If you make more pancakes, keep them in a low oven (about 80°C) on a baking sheet lined with parchment paper to keep them warm and flexible until serving.

The oven works better than covering the pancakes with foil, as foil causes sweating and softening. Do not keep in the oven for longer than 30–40 minutes.

Fun Fact

💡

Sorrel has appeared in Polish cuisine for centuries as a spring addition — it was once used in soups, and in Silesian regions, it was often combined with cottage cheese and potatoes. Its tangy flavor perfectly balances the sweetness of honey.

Best for

wiosenne śniadanie piknik dla dzieci rodzinne weekendowe śniadanie

Tips

🍽️ Serving

Serve the pancakes warm. Cut the rolls into smaller pieces for children, drizzling with extra honey when serving. They pair well with kefir or warm fruit compote. For adults, you can add a few mint leaves for decoration.

🥡 Storage

Store pancakes and filling separately in the fridge for up to 48 hours. Do not stack filled pancakes on top of each other — it's better to layer them with parchment paper. Heat in a skillet for 20–30 seconds on each side or briefly in the microwave (15–20 s) to avoid drying out.

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