Recipe for: Pancakes with cheese and rhubarb-strawberry compote - photo 1
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Recipe for: Pancakes with cheese and rhubarb-strawberry compote

Desserts Regional Cuisine of Poland 60 min Medium 2 wyświetleń ~36.32 PLN * - (0)
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Description

Delicate pancakes made from thin batter served with a creamy filling of cottage cheese and fresh fruits, along with a sweet and sour compote of rhubarb and strawberries. The dish combines traditional Polish cottage cheese with a modern touch of seasonal fruits in the form of compote, which adds freshness and vibrant color. Perfect for a spring afternoon, they look stunning on the plate thanks to the contrast of the light cheese, pink compote, and green mint leaves. They can be served as a dessert after lunch, at brunch, or for a festive breakfast — they taste great both warm and at room temperature.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 200 g
  • Milk 500 ml
  • Chicken egg 2 szt. (~120 g)
  • Butter 30 g
  • Sugar 60 g
  • Rapeseed oil 30 g
  • Semi-fat cottage cheese 400 g
  • Vanilla sugar 10 g
  • Strawberry 300 g
  • Rhubarb 200 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Powdered sugar 15 g
  • Mint 30 g
💰 Szacowany koszt dania: ~36.32 PLN (9.08 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Prepare all the ingredients on the countertop: weigh the flour and pour it into a large bowl. In a small bowl, crack the eggs and lightly beat them with a fork. In a saucepan, heat the milk to a temperature of about 30–35°C (it should be pleasantly warm, not hot). Make a well in the flour and pour half of the warm milk and the beaten eggs into it. Mix with a whisk starting from the center, gradually incorporating the flour with the liquid until a smooth, lump-free mixture forms. Add the remaining milk, melted and cooled butter, a pinch of salt, and 30 g of sugar. Mix until the batter is homogeneous and slightly runny — compare the consistency to 12% cream: it should flow freely from the spoon but not be watery.

Ingredients: Wheat flour, Milk, Butter, Salt, Sugar
Use a hand whisk or mixer on low speed. If the batter has lumps, strain it through a sieve. The batter should rest for 15–20 minutes at room temperature (this will allow the gluten to relax and avoid a gummy texture).

Cheese filling

2

Transfer the cottage cheese to a bowl and pass it through a sieve or blend it with a mixer until smooth, so there are no lumps. Add 10 g of vanilla sugar and the remaining sugar (if you want a sweeter filling), and optionally 100 g of 18% cream — pour it in gradually and mix until you achieve a creamy consistency. Taste and possibly adjust with a little more sugar. The filling should be soft and easy to spread, but not runny.

Ingredients: Semi-fat cottage cheese, Vanilla sugar, Sugar, 18% cream
Use a spatula to process the cottage cheese or an immersion blender set to short pulses. If the cottage cheese is too wet, drain it beforehand in a sieve lined with cheesecloth for 30 minutes.

Rhubarb-Strawberry Compote

3

Peel and cut the rhubarb into 1–2 cm pieces, wash the strawberries and remove the stems, cutting larger ones in half. In a medium pot, place the rhubarb, 150 g of strawberries, and 30 g of sugar (you can increase to taste). Add 50 ml of water. Cook over low heat for 8–12 minutes, until the rhubarb softens and the strawberries release their juice; stir occasionally with a wooden spoon. The compote should be soft, but the fruit pieces should retain their shape — do not overcook to a complete puree. Taste, and if it's too sour, add a little sugar.

Ingredients: Rhubarb, Strawberry, Sugar
Use a wide saucepan with a diameter of 20–24 cm, cook over low heat to avoid burning. The compote will thicken as it cools. If you want a smooth sauce, strain it through a sieve.

Frying the pancakes

4

Heat a non-stick or cast iron skillet with a diameter of 24–26 cm over medium heat. Brush a thin layer of rapeseed oil (use a brush or paper towel). Before pouring the batter into the heated skillet, test with a drop of batter — it should sizzle immediately. Pour a ladle of batter into the center and quickly, with a wrist motion, spread the batter evenly across the surface in a thin layer. Fry for 1–1.5 minutes, until the edges are slightly browned and lift away, and the bottom is golden. Flip the pancake with a spatula and fry the other side for 20–30 seconds. Repeat until all the batter is used. Stack the finished pancakes on a plate, cover with a cloth to keep them from drying out.

Ingredients: Rapeseed oil, Milk, Wheat flour, Butter
The best is a pan with even heating; use a silicone brush to spread the oil. Don't burn the pan — if it smokes, lower the heat. The first pancake often comes out as a test and is not perfect.

Stuffing and Shaping

5

In the center of each pancake, place about 80–100 g of creamy cottage cheese filling (use a tablespoon), spreading it to the width of the center, leaving 2 cm of free edges. On top of the filling, add 2–3 tablespoons of warm compote (you can also use fresh strawberries). Fold the pancake in half, and then in half again (forming a triangle) or roll it up according to your preference. Arrange the finished portions on a warmed plate.

Ingredients: Semi-fat cottage cheese, Strawberry, Rhubarb
Use a spoon to apply the filling and a small spoon for the compote, to avoid soaking the dough. If the filling is too runny, chill it for 5–10 minutes first.

Decoration and serving

6

Arrange the pancakes on plates, generously drizzle with a bit of rhubarb and strawberry compote, optionally dust with powdered sugar, and garnish with mint leaves. You can serve an additional cup of compote on the side so everyone can add more sauce to taste. It's best to serve immediately — warm pancakes with warm compote taste the most aromatic.

Ingredients: Powdered sugar, mint, Rhubarb, Strawberry, Semi-fat cottage cheese
Use a sieve to evenly dust with powdered sugar. Serve on flat plates to prevent the compote from spilling over the edge.

Final tips

7

If you are preparing pancakes in advance: after frying, cool them individually on a rack to prevent them from becoming soggy, and prepare the filling just before serving. Store the compote in the refrigerator and briefly heat it before serving if you want to serve it warm. Pay attention to aesthetics: a slice of strawberry and mint leaves on top significantly enhance the presentation of the dish.

Ingredients: Strawberry, Rhubarb, Semi-fat cottage cheese
Use a cooling rack for baked goods; if you don't have one, lay the pancakes out individually on parchment paper. Avoid storing them alternately with compote for a long time, as the batter may become soggy.

Fun Fact

💡

Pancakes have a long history in Europe; in Poland, they are popular in both sweet versions with cheese and savory versions with meat filling. Rhubarb traditionally appears in Polish cuisine in spring and perfectly balances the sweetness of the cheese.

Best for

brunch deser po obiedzie śniadanie na slow weekend

Tips

🍽️ Serving

Serve the pancakes slightly warm with compote served in a small bowl on the side. For a contrast in textures, add chopped walnuts or almonds (optional) and a dollop of natural yogurt instead of sour cream.

🥡 Storage

Store stuffed pancakes in the refrigerator, tightly covered, for up to 24 hours; before serving, heat in the oven for 5–7 minutes at 160°C or briefly on a skillet on both sides. Store the compote in the refrigerator for up to 3 days in a closed jar; before use, gently warm it up.

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