Recipe for: Buckwheat Pancakes with Cottage Cheese and Strawberry Puree - photo 1
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Recipe for: Buckwheat Pancakes with Cottage Cheese and Strawberry Puree

May Day Desserts Breakfasts 50 min Medium 0 views ~49.17 PLN * - (0)
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Description

Delicate pancakes made from buckwheat flour — slightly nutty in flavor and denser than classic wheat pancakes — filled with creamy cottage cheese and yogurt, and topped with fresh strawberry puree. The recipe combines the Polish summer (sweet strawberries, fresh mint) with a fit approach (buttermilk instead of whole milk, cottage cheese as a source of protein). The pancakes are perfect for a summer breakfast, a light dessert for a picnic, or as a healthy snack after grilling. The dish is visually striking: the darker, slightly speckled pancakes contrast with the white filling and intensely red puree, garnished with a mint leaf.

Ingredients Used

Ingredients (11)

Servings:
4
  • Buckwheat flour 200 g
  • Chicken egg 2 pcs (~120 g)
  • Buttermilk 350 g
  • Rapeseed oil 30 g
  • Cottage cheese 400 g
  • Natural yogurt 100 g
  • Strawberry 400 g
  • Lemon 0.3 pcs (~20 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Honey 30 ml
  • Mint 10 g
💰 Estimated dish cost: ~49.17 PLN (12.29 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Batter

1

Prepare the dry ingredients: sift the buckwheat flour into a large bowl, add a pinch of salt, and gently mix with a wooden spoon to evenly distribute the salt.

Ingredients: Buckwheat flour, Salt
Use a large bowl (at least 2 l) and a flour sifter. Sifting prevents lumps; if you don't have a sifter, mix the flour well with a fork.
2

In a separate bowl, crack the eggs and lightly beat them with a fork until the white and yolk are combined. Add the buttermilk and 2/3 of the canola oil (reserve the rest for frying) and mix until the mixture is smooth.

Ingredients: Buttermilk, Rapeseed oil
Use a 1 l bowl. The temperature of the ingredients should be room temperature — cold eggs can cause lumps. If you don't have buttermilk, use kefir.
3

Pour the wet ingredients into the dry ones and mix evenly: make a well in the flour, pour in the egg and buttermilk mixture, and mix with a fork or whisk, starting from the center. Mix until you achieve a smooth batter without dry lumps. The batter should have the consistency of thick cream — pourable, but not watery.

Ingredients: Buckwheat flour, Buttermilk
Use a silicone or wooden spoon for initial mixing, then a whisk for smoothness. If the batter is too thick, add 1-2 tablespoons of buttermilk; if too thin, add 1-2 tablespoons of flour.
4

Set the dough aside for 15-20 minutes at room temperature so that the buckwheat flour absorbs the liquids and gains elasticity. After this time, check the consistency and adjust with buttermilk or flour if necessary.

Ingredients: Buckwheat flour, Buttermilk
Cover the bowl with a plate or a clean cloth. Letting it rest will improve the texture and flavor of the pancakes.

Filling

5

Prepare the cheese cream: place the cottage cheese and natural yogurt in a medium bowl. Mash with a fork or blend in short pulses with an immersion blender until the mixture is smooth and slightly creamy. Taste and optionally sweeten with a spoonful of honey if you want a sweeter filling.

Ingredients: Cottage cheese, Natural yogurt, Honey
Use a hand blender if you want a very smooth consistency; a fork and patience will also suffice (2-3 minutes). Don't add too much yogurt – the mixture should be creamy, not runny.

Strawberry mousse

6

Wash the strawberries under running water, dry them, remove the stems, and cut the larger fruits in half. Place the strawberries in a tall container or blender, add lemon juice (squeezed from the lemon) and optionally 1-2 teaspoons of honey. Blend until smooth. If you want to remove the seeds, strain the puree through a fine sieve.

Ingredients: Strawberry, Lemon, Honey
Use a blender or an immersion blender. Lemon juice not only adds flavor but also stabilizes the color of the mousse. If the strawberries are very sweet, skip the honey.

Frying

7

Heat a non-stick pan with a diameter of 24–26 cm over medium heat. Drizzle the surface with a thin layer of oil (use a brush or paper towel). Pour portions of the batter (about 60–80 g per portion — approximately 1/4 cup to 1/3 cup, but visually check the weight) and quickly spread it out to form a thin circle. Fry for 1.5–2 minutes until the edges start to slightly lift, flip with a spatula and fry for another 1–1.5 minutes. They should be lightly browned, with visible speckles characteristic of buckwheat flour.

Ingredients: Rapeseed oil, Buckwheat flour, Buttermilk
The best is a non-stick pan. Use a silicone or wooden spatula. Do not overheat the pan — if the pancake browns immediately, the heat is too high. Add oil only if the next pancake starts to stick.

Assembly and serving

8

Spread 2-3 tablespoons of cottage cheese cream on each fried pancake (place the portion along the center), then fold the pancake in half or roll it up. Arrange on a plate and decorate with a spoonful of strawberry puree and mint leaves. Additionally, you can sprinkle a few slices of fresh strawberry on top.

Ingredients: Cottage cheese, Strawberry, mint
Use a spoon to apply the cream and a small spoon for the mousses. If you are preparing portions to go, stack the pancakes on top of each other with parchment paper in between to prevent them from sticking.

Serving

9

Serve warm or at room temperature. On a plate, arrange 3–4 pancakes per serving, drizzle with extra sauce, and garnish with a mint leaf. You can add a thin strip of honey for shine and sweetness (optional).

Ingredients: Strawberry, Honey, mint
Serve on light plates to highlight the color contrast: dark pancakes, white cottage cheese, and red mousse. For guests, prepare additional strawberry sauce in a sauceboat.

Fun Fact

💡

Buckwheat has been cultivated in Poland for centuries and was an important ingredient in peasant cuisine; buckwheat flour gives a distinctive, slightly nutty flavor to many regional baked goods and pancakes.

Best for

Majówka Letnie śniadanie Piknik

Tips

🍽️ Serving

Serve the pancakes slightly warm. Fresh seasonal fruits (raspberries, blueberries) and natural yogurt will complement them. For extra crunch, serve with a handful of toasted nuts or almond flakes.

🥡 Storage

Store pancakes and the filling separately in the refrigerator for up to 24 hours in an airtight container. The cottage cheese mixed with yogurt will keep for 1–2 days. Heat the pancakes in a skillet for 30–60 seconds on each side over medium heat to avoid drying out the filling.

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