Recipe for: Rice flour pancakes with summer strawberry-rhubarb filling - photo 1
← Recipes

Recipe for: Rice flour pancakes with summer strawberry-rhubarb filling

Vegetarian Dishes Desserts 40 min Medium 6 wyświetleń ~47.84 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate rice flour pancakes filled with seasonal strawberry and rhubarb filling. The batter is lighter than traditional pancake batter, making it a perfect match for fresh, slightly tart fruits. The dish combines Polish spring flavors — sweet strawberries and tangy rhubarb — with the velvety texture of pancakes. Serve warm with a dollop of cottage cheese or a spoonful of thick cream, sprinkled with powdered sugar or crunchy nuts. It’s a light dessert, visually striking (the intense red of the fruits against the pale pancakes) and great for a family afternoon in the spring-summer season.

Ingredients Used

Ingredients (13)

Servings:
4
  • Rice flour 250 g
  • Milk 500 ml
  • Chicken egg 2 szt. (~120 g)
  • Sugar 30 g
  • Vanilla sugar 8 g
  • Butter 30 g
  • Strawberry 400 g
  • Rhubarb 300 g
  • Cornstarch 10 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Cottage cheese 200 g
  • Powdered sugar 20 g
💰 Szacowany koszt dania: ~47.84 PLN (11.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Prepare the fruits: wash the strawberries, remove the stems, and cut the larger ones in half; peel the rhubarb thinly (if the stalks have tough fibers) and cut into pieces about 2 cm. It is important that the pieces are similar in size so they cook evenly.

Ingredients: Strawberry, Rhubarb
Use a cutting board and a sharp knife. If the rhubarb is very thin, peeling is not necessary — just wash it. Tools: chef's knife, board.
2

Pour the strawberries and rhubarb into a medium saucepan with a thick bottom. Add 60 g of sugar (from the total amount of sugar used in the recipe — you'll save the rest for the dough), pour in the lemon juice, and set over medium heat. Heat, stirring with a wooden spoon every 1-2 minutes, until the fruit releases its juice and the rhubarb softens — about 6-8 minutes.

Ingredients: Strawberry, Rhubarb, Sugar, Lemon juice
Use a pot 18-20 cm in diameter with a thick bottom to prevent the fruit from burning. Stir from the bottom to prevent the rhubarb from sticking. It's ready when the rhubarb is soft under the pressure of a spoon and the strawberries are partially melting.
3

Dissolve the cold cornstarch in 30 ml of cold water (or a few tablespoons of cold lemon juice) to create a smooth slurry. Gradually pour the slurry into the hot fruit while stirring vigorously, and cook for another 1-2 minutes until the mixture thickens. Taste and sweeten if necessary, especially if the fruit is very sour.

Ingredients: Cornstarch, Strawberry, Rhubarb
Use a small bowl and a whisk or fork to mix the starch to avoid lumps. If the mixture is too thick, add 1-2 tablespoons of water.
4

Transfer the finished filling to a wide dish and set aside to cool slightly (about 10-15 minutes). The mixture should be warm, thick, and shiny — it will thicken a bit more as it cools.

Ingredients: Strawberry, Rhubarb
Use a wide bowl to let the filling cool faster. Do not seal it tightly so that the steam can escape.

Cake

5

Prepare the dough: sift the rice flour into a large bowl, add the remaining sugar (30 g already used for the filling, so add the remaining 30 g here), vanilla sugar, and a pinch of salt. Mix the dry ingredients with a wooden spoon.

Ingredients: Rice flour, Sugar, Vanilla sugar, Salt
Use a large bowl (at least 2 l) to easily mix wet ingredients without splattering. Sifting the flour helps avoid lumps.
6

In a separate jug, whisk the eggs with the milk using a fork or a whisk. Pour about 1/3 of the liquid into the dry ingredients and mix vigorously with a fork or whisk to create a thick, uniform paste. Gradually pour in the remaining milk, stirring to avoid lumps — the final consistency should be thin and runny (like 12% cream). Finally, add 15 g of melted, slightly cooled butter and mix.

Ingredients: Milk, Butter, Rice flour
Use a hand whisk or mixer on the lowest speed. If you don't have a mixer, mix vigorously with a fork for 1-2 minutes until smooth. The batter should flow from the spoon in a smooth stream.
7

Set the dough aside for 10-15 minutes at room temperature. This will allow the rice flour to swell, making the dough more elastic and easier to fry.

Ingredients: Rice flour, Milk
Cover the bowl with a clean cloth or plate. Do not put it in the fridge — cold dough may be too thick to pour.

Frying

8

Heat a 24-26 cm skillet over medium heat. Before the first pancake, pour a small amount of butter (about 5 g) into the skillet and spread it with a brush or paper towel, leaving a thin layer of fat. If you are using a non-stick skillet, you may need less fat.

Ingredients: Butter
The best is a pan with even heating and a thick bottom. Check the temperature by pouring a drop of batter — if it spreads immediately and starts to set slightly at the edges, the temperature is right.
9

Pour portions of batter with a ladle (about 80-100 ml for one pancake) into the center of the pan and immediately swirl it around so the batter spreads thinly and evenly. Cook the first side for 1.5-2 minutes until the edges start to lift slightly and the top is no longer raw. Flip with a spatula and cook the second side for 30-50 seconds until it is lightly browned.

Ingredients: Rice flour, Butter
Use a flat spatula to flip. If the pancake sticks, the pan is not greased enough or is too cold. Before the next pancake, lightly grease the pan with a brush or a piece of paper soaked in butter.

Assembly

10

On each warm pancake, place 2-3 tablespoons of warm (not hot) strawberry-rhubarb filling in the center, spreading it lightly while leaving 1-2 cm of free edges. If you are using cottage cheese, spread a thin layer of cottage cheese on the pancake, and then add the fruit. Fold the pancake into a triangle or roll it up.

Ingredients: Strawberry, Rhubarb, Cottage cheese
Use a tablespoon to portion the filling. Do not add too much filling, as the pancake may tear. Additionally, you can add cottage cheese to enhance the flavor/texture.

Serving

11

Arrange the pancakes on a plate. Optionally, sprinkle with powdered sugar just before serving and add a few fresh strawberries for decoration. Serve immediately while they are still slightly warm — the taste and texture are best right after preparation.

Ingredients: Powdered sugar, Strawberry, Rhubarb
For serving, use flat dessert plates. If you want to serve previously prepared pancakes, warm them slightly in a small pan before serving.

Fun Fact

💡

Rice flour has long been used in Asian kitchens for light pancakes and baked goods; in Poland, it is gaining popularity as a gluten-free alternative and gives dishes a more delicate, slightly crumbly texture.

Best for

podwieczorek letnie spotkanie rodzinne majówka

Tips

🍽️ Serving

Serve the pancakes warm with a dollop of thick natural yogurt or mashed cottage cheese for a contrast of creaminess and tartness. Pair it with a cup of green tea or a light rhubarb mousse. If serving at a party, provide the filling in a separate bowl so guests can help themselves.

🥡 Storage

Pancakes can be stored in the refrigerator for up to 24 hours in an airtight container; store the filling separately. To reheat, warm the pancakes in a skillet over low heat for 1-2 minutes on each side or in the oven at 160°C for 5-7 minutes. Do not freeze with the filling — fruits lose their texture.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked cheesecake in a fire pit (Polish-modern) 60 min

Baked cheesecake in a fire pit (Polish-mod...

Desserts
Fluffy Vanilla Sponge Cake with Mascarpone Cream and Strawberry Basil Syrup 150 min

Fluffy Vanilla Sponge Cake with Mascarpone...

Cakes and Bakes
Apple pie with oat crumble and cream foam 90 min

Apple pie with oat crumble and cream foam

Cakes and Bakes
Banana Brownie with Double Chocolate and Salted Caramel 80 min

Banana Brownie with Double Chocolate and S...

Desserts
Old Polish Kulebiak for Christmas Eve with Cabbage and Mushrooms 180 min

Old Polish Kulebiak for Christmas Eve with...

Regional Cuisine for Christmas Eve
Autumn Ravioli with Pumpkin in Butter-Sage Sauce with Walnuts 120 min

Autumn Ravioli with Pumpkin in Butter-Sage...

Pizza and Pasta

Recipe Categories

Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Reklama