Pancakes with cottage cheese and forest fruits (regional dessert) - photo 1
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Pancakes with cottage cheese and forest fruits (regional dessert)

Desserts Regional Cuisine of Poland 40 min Medium 35 wyświetleń ~25.42 PLN * - (0)
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Description

Delicate pancakes served with a creamy filling of cottage cheese and sour cream, along with a sweet and sour touch of fruits: baked apples, soft dried plums, and forest fruit jam. The recipe combines traditional Polish cottage cheese with a simple, homemade pancake batter and winter preserves, adding crunchy almond flakes for a contrast in textures. This dessert works well for both a family dinner and a home gathering — it looks impressive, tastes warming, and is easy to prepare with basic kitchen tools.

Ingredients Used

Ingredients (15)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 200 g
  • Milk 500 ml
  • Sugar 60 g
  • Rapeseed oil 30 g
  • Cottage cheese 400 g
  • Sour cream 100 g
  • Lemon 1.3 szt. (~100 g)
  • Apple 1.7 szt. (~300 g)
  • Dried plum 100 g
  • Forest fruit jam 150 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Almond flakes 30 g
  • Cinnamon 2 g
💰 Szacowany koszt dania: ~25.42 PLN (6.36 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Prepare the ingredients at room temperature (eggs and milk). In a large bowl, sift the flour, add a pinch of salt and 20 g of sugar. Make a well in the center of the flour. In a separate container, beat the eggs with half of the milk (250 ml) using a fork or whisk. Pour part of the egg-milk mixture into the well and vigorously mix only the center with a fork to slowly combine the flour with the liquid — a thick, lumpy mass will form.

Use a large bowl (at least 2 l) and a whisk; do not add all the milk at once to avoid lumps. If you don't have a flour sifter, at least loosen it with a spoon.
2

Gradually pour the remaining milk (250 ml) into the bowl, mixing with a whisk in a motion from the inside out, until the mixture is smooth and liquid. Add a tablespoon of rapeseed oil and mix. The batter should have the consistency of thin cream — it should flow from the spoon in a steady stream.

If the batter is too thick, add 1–2 tablespoons of milk. If there are lumps, strain through a sieve or briefly blend with an immersion blender.

Cheese filling

3

In another bowl, place the cottage cheese. Add 40 g of sugar (the remaining sugar from the recipe) and the grated lemon zest (about 1 teaspoon of zest) along with 1–2 tablespoons of lemon juice (to taste). Pour in the cream and mix vigorously with a wooden spoon or blend with a hand mixer for 20–30 seconds until the mixture is smooth and creamy. Taste and, if necessary, sweeten with a small amount of sugar.

Use a wooden spoon or a mixer on low speed; if the cottage cheese has lumps, a short mixing will make the filling silky. Do not mix for too long to avoid making butter.

Toasted fruits

4

Peel the apple, remove the seeds and cut it into cubes about 1 cm. Rinse the dried plums under warm water and cut them into smaller pieces. In a medium skillet, heat 1 teaspoon of oil, add the apple and sauté for 3-4 minutes until it softens and starts to glaze slightly. Add the dried plum, 1 teaspoon of cinnamon (optional), and 1-2 tablespoons of water or lemon juice, along with 1 tablespoon of sugar. Simmer together for 4-5 minutes over medium heat until the fruits are soft but not mushy. Set aside to cool slightly.

Use a pan with a diameter of 24–26 cm; stir with a wooden spatula to prevent the fruit from sticking. If the fruit starts to stick, add a few drops of water and reduce the heat.

Frying pancakes

5

Heat a non-stick skillet (24–26 cm in diameter) over medium heat. Lightly grease it with a thin layer of canola oil (use a brush or paper towel). Pour a ladle of batter into the center of the skillet and quickly tilt the skillet to spread the batter evenly across the surface. Cook for 1–1.5 minutes, until the edges are dry and the top is no longer liquid. Flip the pancake with a wide spatula and cook the other side for 30–40 seconds until golden brown. Repeat the process until the batter is used up — you should get about 8 pancakes (about 2 per person).

Keep the heat medium; if the pan is too hot, the pancakes will brown too quickly. If the pancakes stick, make sure the pan is well greased and heated. Use a thin ladle (about 60–80 ml) for even thickness.

Assembly of the pancakes

6

On a heated pancake, spread 2–3 tablespoons of the cheese filling (prepared earlier) evenly. In the center, place 2 tablespoons of stewed apples with plum and 1 teaspoon of forest fruit jam. Fold the pancake in half, then again in half (into a triangle) or roll it up — according to your preference.

Use a tablespoon to scoop the filling and a short spatula to fold. Place the filling closer to the center to make it easier to fold the pancake.

Decoration and serving

7

Place 2 pancakes on a plate. Lightly sprinkle with powdered sugar (optional) and scatter 1 tablespoon of almond flakes on top, which you can briefly toast in a dry pan (1–2 minutes) for added flavor. Serve with an extra tablespoon of jam on the side and possibly with a cup of hot tea or compote.

For toasting the almonds, use a small pan and stir frequently — they burn quickly. Serve immediately while the pancakes are still slightly warm.

Final tips

8

If you are preparing the pancakes in advance, stack them with parchment paper between each layer and reheat them in a dry pan for a few seconds on each side before serving. Store any leftover filling in the refrigerator in an airtight container for up to 48 hours.

For storage, use a plastic or glass container with a lid. Do not freeze prepared pancakes with creamy filling (the cheese will change texture).

Fun Fact

💡

Pancakes (from 'uneven', 'to find'?) have a long tradition in Polish cuisine as a versatile dish: from savory to sweet. Cottage cheese filling is a classic in Polish homes, especially for breakfasts and desserts.

Best for

rodzinny obiad deser po niedzielnym obiedzie przyjęcie domowe

Tips

🍽️ Serving

Serve the pancakes slightly warm. For a temperature contrast, serve the jam at room temperature and the filling cold — this creates an interesting flavor composition. You can add a tablespoon of sour cream on the side for contrast.

🥡 Storage

Store folded pancakes in the refrigerator for up to 24 hours. Keep the filling separately in an airtight container for up to 48 hours. To reheat, use a dry skillet over medium heat for 30–60 seconds on each side; do not microwave, as the filling will lose its texture.

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