Recipe for: Cottage Cheese Pancakes with Grilled Strawberries and Vanilla-Honey Sauce - photo 1
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Recipe for: Cottage Cheese Pancakes with Grilled Strawberries and Vanilla-Honey Sauce

Valentine's Day Desserts 60 min Medium 0 views ~45.30 PLN * - (0)
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Description

Delicate pancakes with a fluffy cottage cheese filling, served with grilled strawberries and warm vanilla-honey sauce. Inspired by Polish summer (fresh strawberries) combined with a winter, warming honey-vanilla touch — perfect for a romantic Valentine's Day. The dish combines the creamy texture of cottage cheese, the sweetness of caramelized fruits, and the aroma of vanilla, served warm for a contrast of temperatures and a full range of flavors. Serve immediately after preparation, preferably with a sprig of fresh mint for freshness and a possible dusting of powdered sugar.

Ingredients Used

Ingredients (17)

Servings:
4
  • Wheat flour 300 g
  • Milk 500 ml
  • Chicken egg 3 pcs (~180 g)
  • Butter 30 g
  • Sugar 30 g
  • Semi-fat cottage cheese 400 g
  • 18% cream 100 ml
  • Powdered sugar 50 g
  • Lemon juice 15 g
  • Strawberry 400 g
  • Rapeseed oil 15 g
  • Honey 60 ml
  • 30% heavy cream 200 g
  • Vanilla bean 1 pcs (~5 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Mint 30 g
  • Rum 15 g
💰 Estimated dish cost: ~45.30 PLN (11.32 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Sift the wheat flour into a large bowl (preferably with a wide bottom). Add sugar and salt and mix with a dry spoon. Make a well in the center of the flour and crack the eggs into it.

Ingredients: Wheat flour, Sugar, Salt
Use a large ceramic or metal bowl (minimum volume 3 l). Sifting prevents lumps.
2

Pour half of the milk (250 ml) into the well with the eggs and whisk vigorously with a whisk or fork only the center part until a thick, smooth mixture without lumps forms. Gradually add the rest of the milk, continuing to mix until the batter is liquid and smooth.

Ingredients: Milk
Use a hand whisk or mixer on the lowest speed. Add the milk slowly to avoid lumps. The batter should have the consistency of cream; if it is too thick, add 1-2 tablespoons of milk.
3

Pour the melted, cooled butter into the dough and mix until smooth. Set the dough aside for at least 20-30 minutes at room temperature — during this resting period, the gluten will relax, and the pancakes will be more flexible.

Ingredients: Butter
If you don't have time, wait at least 15 minutes. Use a wooden spoon or silicone spatula to mix. Do not mix too long after adding the butter.

Frying pancakes

4

Heat a non-stick skillet with a diameter of about 24-26 cm over medium heat. Lightly grease it with canola oil or a bit of butter spread with a brush. Pour a portion of the batter (about 60-70 ml — one full ladle) into the center of the skillet, quickly swirling the skillet in a circular motion to spread the batter into a thin layer.

Ingredients: Rapeseed oil, Wheat flour, Milk
The best is a pan with a flat, even bottom. Use a metal slotted spoon or a 60 ml ladle for portioning. Temperature: medium — if it's too hot, the edges will burn before the center sets.
5

Fry the first side for 40-60 seconds, until the edges are golden and small air bubbles appear on the surface. Flip the pancake with a flat spatula and fry the second side for 20-30 seconds, until it also turns golden. Keep the cooked pancakes on a plate covered with a clean cloth to prevent them from drying out.

Ingredients: Wheat flour, Butter, Rapeseed oil
Keep the temperature steady — too high will burn the pancakes. If the first pancakes turn out poorly, adjust the amount of batter and the temperature.

Filling

6

In a medium bowl, place the semi-fat cottage cheese. Add the 18% cream, powdered sugar, and lemon juice. Whisk everything together with a whisk or mixer on low speed for 1-2 minutes until the mixture becomes creamy and smooth. Taste and adjust sweetness if necessary.

Ingredients: Semi-fat cottage cheese, 18% cream, Powdered sugar, lemon juice
Use a hand mixer with whisk attachments or a fork. If the cottage cheese is very lumpy, pass it through a sieve or use a hand blender for 10-15 seconds.

Grilling strawberries

7

Cut the strawberries in half or into thick slices. Optionally drizzle them with rum (if using) and gently sprinkle with a few grams of sugar (about 10 g from the sugar supply) — the sugar will help caramelize the fruit. Heat a grill pan over medium heat and lightly brush it with canola oil. Place the strawberries cut side down and grill for 2-3 minutes until a light caramelization and delicious aroma develop; flip and grill for another 1-2 minutes.

Ingredients: Strawberry, Rapeseed oil, Rum
Use a grill pan or a regular ribbed pan. The strawberries should not be on the heat for too long — they should remain firm. If you are using rum, remove the alcohol from the heat before drizzling (steam) and do not pour it directly onto a very hot pan.

Sauce

8

In a small saucepan, heat the heavy cream over medium heat — do not let it boil (it should be hot and steaming). Add the honey and the seeds from the vanilla pod along with the pod itself for flavor. Cook over low heat for 3-4 minutes, stirring, until the sauce thickens slightly. Remove from heat and let it sit for 2 minutes to allow the flavors to meld. Remove the vanilla pod before serving if it is bothersome.

Ingredients: 30% heavy cream, Honey, Vanilla bean
Use a small saucepan with a thick bottom, stirring with a wooden spoon. If the sauce is too thick after cooling, it can be thinned with a spoonful of cream or a little milk.

Assembly and serving

9

In the center of each pancake, evenly place 1 portion of the cheese filling (about 100 g of filling per pancake or to taste). Fold the pancake into an envelope or roll it up. Top with a few grilled strawberries and drizzle with warm vanilla-honey sauce. Garnish with a mint leaf (optional). Serve immediately while the sauce is warm.

Ingredients: Semi-fat cottage cheese, Strawberry, 30% heavy cream, Honey, mint
Use a wide plate for serving to maintain aesthetics. Additionally, you can sprinkle powdered sugar before serving for decoration.

Fun Fact

💡

In Poland, cottage cheese is a traditional ingredient in desserts and breakfast dishes — cottage cheese in pancakes is a variant of the popular filling in the eastern regions, and the addition of grilled fruits and honey combines the seasonality of summer with a warming touch of winter.

Best for

Walentynki romantyczna kolacja letnie popołudnie z gośćmi

Tips

🍽️ Serving

Serve the pancakes hot, with the sauce slightly warm — you can keep the sauce in a water bath to prevent it from cooling down. A cup of strong coffee or tea with lemon will be a perfect complement. For a breakfast variation, serve with natural yogurt instead of part of the cottage cheese.

🥡 Storage

Stuffed pancakes are best eaten immediately. Store leftovers in an airtight container in the fridge for up to 24 hours. The vanilla-honey sauce can be stored separately in the fridge for up to 3 days and gently reheated over low heat before serving. Do not freeze finished pancakes with creamy filling (the structure of the cheese will change).

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