Recipe for: Cottage Cheese Pancakes with Raspberry Sauce - photo 1
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Recipe for: Cottage Cheese Pancakes with Raspberry Sauce

Kids' Lunches Regional Cuisine of Poland 60 min Easy 12 views ~47.12 PLN - (0)
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Description

Delicate pancakes served with a creamy cottage cheese filling and fresh raspberry puree — a summer, Masurian variation on a classic dessert for children and the whole family. The pancake batter is thin and slightly elastic, the cottage cheese filling has a creamy, slightly tangy note, and the raspberry puree brings a fresh, aromatic fruitiness and beautiful color. This dish works well as a sweet lunch for kids, an afternoon snack during a picnic by the lake, or a dessert after grilling. It can be served with fresh raspberries, a mint leaf, and a sprinkle of powdered sugar — visually appealing and appetizing.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 200 g
  • Milk 400 ml
  • Chicken egg 2 pcs (~120 g)
  • Rapeseed oil 30 g
  • Cottage cheese 400 g
  • Sour cream 100 g
  • Sugar 50 g
  • Raspberry 300 g
  • Lemon 0.3 pcs (~20 g)
  • Vanilla 0.4 tsp (~2 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Powdered sugar 30 g
  • Butter 20 g
💰 Estimated dish cost: ~47.12 PLN (11.78 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Pancake batter

1

Prepare the dry ingredients: sift the wheat flour into a large bowl (about 2–3 l), add salt and mix with a wooden spoon so that the salt is evenly distributed. Then make a small indentation in the flour (like a crater) — this will facilitate the gradual addition of liquids.

Ingredients: Wheat flour, Salt
Use a large metal or plastic bowl. Sifting prevents lumps. If you don't have a sifter, vigorously mix the dry flour with a fork.
2

In a separate bowl, whisk the egg with half of the milk (200 ml) — start with a whisk or fork until you have a uniform, slightly frothy mixture. Pour this mixture into the well in the flour and mix vigorously with a whisk from the center to the edges, gradually adding the rest of the milk to avoid lumps. Mix until there are no visible dry traces of flour and a smooth, slightly runny batter forms.

Ingredients: Milk, Wheat flour
Use a whisk or a hand mixer on low speed. The batter should have the consistency of thin cream — if it is too thick, add a tablespoon of milk; if it is too thin, add a tablespoon of flour.
3

Add the rapeseed oil to the batter and mix vigorously to combine the fat with the mixture. Allow the batter to rest at room temperature for 20–30 minutes covered with a bowl or a cloth — this will relax the gluten and make the pancakes flexible and easier to fry.

Ingredients: Rapeseed oil, Milk
Use rapeseed oil, not margarine — oil provides an even texture. Resting is important: if you skip it, the pancakes may tear.

Cottage cheese dough

4

Place the cottage cheese in a bowl. If you have grainy cottage cheese and want a smooth mixture for children, first mash the cottage cheese with a fork or use an immersion blender for 15–20 seconds. Add the cream, sugar, and vanilla. Stir with a spoon or blend briefly on low speed until the mixture becomes creamy and smooth. Taste and add more sugar if needed.

Ingredients: Cottage cheese, Sour cream, Sugar, Vanilla
Use a spatula or wooden spoon for mixing. If the mixture is too runny, add some cottage cheese; if it's too thick, a spoonful of sour cream will loosen the consistency. A blender can be helpful for achieving perfect smoothness.

Raspberry puree

5

Prepare the puree: place the raspberries in a small pot, add sugar and lemon juice (about 20 g). Heat over medium heat, stirring occasionally, until the fruit releases its juice and softens (3–5 minutes). Reduce the heat and cook for another 2–3 minutes to let the puree slightly reduce and thicken.

Ingredients: Raspberry, Sugar, Lemon
Use a wide pot to evaporate some of the liquid faster. If you are using frozen raspberries, do not thaw them beforehand — add them directly to the pot and cook for an additional 1–2 minutes.
6

Pass the hot puree through a fine sieve into a bowl, pressing with a spoon to separate the seeds from the smooth puree. Leave the puree to cool at room temperature, then chill in the refrigerator for 10–15 minutes — it should be lukewarm-cool when filling the pancakes.

Ingredients: Raspberry
Use a silicone spatula for straining, not a fork — the spatula will push the pulp through the sieve better. If you want to leave the seeds, you can skip the straining (value for children: strain).

Frying

7

Heat a 24–26 cm skillet over medium heat. Lightly grease the surface with butter or a little canola oil (if using butter, melt it in the skillet and brush it on). Pour a portion of the batter onto the hot skillet — use a ladle of about 60–70 ml (small ladle) or enough to thinly cover the surface of the skillet. Cook for 1.5–2 minutes, until the edges slightly pull away and the bottom turns golden; flip and cook for another 30–45 seconds.

Ingredients: Butter, Rapeseed oil, Wheat flour, Milk
The best is a non-stick frying pan. If the first pancakes come out uneven, adjust the heat: too high will burn the edges, too low will make the pancakes pale. Flip with a spatula close to the surface of the pan.

Assembly

8

On the fried pancake, spread 2–3 tablespoons of the cheese filling (spread along half of the pancake), then top with 1–2 tablespoons of raspberry puree. Fold the pancake in half or roll it up. Repeat until all ingredients are used. Arrange on a plate and before serving, garnish with the remaining puree and a few fresh raspberries.

Ingredients: Cottage cheese
Use a tablespoon to portion the filling. It's easier for children to eat rolled pancakes. Additionally, you can add powdered sugar for a visual effect.

Serving

9

Serve the pancakes slightly warm — not hot — so the filling doesn't get heated. On the plate, add a bit of raspberry puree next to the pancakes and optionally sprinkle with powdered sugar. For children, you can cut the pancakes into smaller pieces.

Ingredients: Powdered sugar, Raspberry
Use a flat dessert plate or a small bowl. If you are preparing a portion for toddlers, let the pancakes cool to a safe eating temperature.

Fun Fact

💡

Pancakes are a popular dish throughout Poland — in the Masurian region, they were traditionally served both sweet and savory. The use of local raspberries adds a summery character to the dish and references the abundance of forest fruits in the region.

Best for

piknik nad jeziorem letni obiad dla dzieci sobotnie śniadanie rodzinne

Tips

🍽️ Serving

Serve with a cup of refreshing tea with lemon or kefir for children. For adults, add a few mint leaves and drizzle a bit of lemon juice over the mousse. You can also serve with grilled fruits (e.g., peaches) for a summer twist.

🥡 Storage

Store pancakes and the filling separately in the refrigerator for up to 24 hours in an airtight container. The cheese mixture will best retain its consistency in a separate container for up to 2 days. Heat the pancakes in a pan for 30–60 seconds on each side over low heat; avoid the microwave, as the cheese may become rubbery.

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