Pancakes with cottage cheese and seasonal strawberry-rhubarb sauce - photo 1
← Recipes

Pancakes with cottage cheese and seasonal strawberry-rhubarb sauce

Desserts Regional Cuisine of Poland 45 min Medium 28 wyświetleń ~36.04 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Classic Polish pancakes in a modern arrangement: thin pancakes fried in butter and oil, filled with creamy semi-fat cottage cheese with delicate vanilla, served with warm strawberry-rhubarb sauce. The dish combines the traditional Kashubian simplicity of cottage cheese with spring, slightly tart seasonal fruits. The pancakes are delicate and lightly golden, the cottage cheese is creamy and slightly sweet, and the sauce is vibrant and aromatic — perfect as a dessert after family dinners, an afternoon snack with tea, or a sweet option for a May picnic. The recipe includes detailed step-by-step instructions for preparing the batter, filling, and sauce, frying tips, and advice on storage and serving.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 250 g
  • Milk 400 ml
  • Chicken egg 2 szt. (~120 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 80 g
  • Vanilla sugar 8 g
  • Cottage cheese 400 g
  • Strawberry 300 g
  • Rhubarb 200 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Mint 15 g
💰 Szacowany koszt dania: ~36.04 PLN (9.01 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients and utensils: measure 250 g of flour and sift it into a large bowl (a bowl with a capacity of at least 2 l). Sifting will aerate the flour and prevent lumps. In a separate bowl, crack 2 eggs (120 g) and whisk with a fork for about 20–30 seconds until the yolks and whites are uniform.

Ingredients: Wheat flour
Use a large ceramic or steel bowl. If you don't have a sieve, vigorously mix the flour with a spoon to break up any lumps.
2

Add 20 g of sugar (part of the total sugar) and 2 g of salt to the beaten eggs. Pour in about 150 ml of milk (from 400 ml) and mix with a whisk until the mixture is smooth and lump-free. Then pour the wet ingredients into the bowl with the flour, creating a well in the center. Mix with a whisk or a spatula from the center towards the edges, gradually pouring in the remaining milk, until you achieve a smooth, liquid batter with the consistency of thick cream (flowing in a wide stream).

Ingredients: Sugar, Salt, Milk, Wheat flour
Use a whisk or a hand mixer with a whisk attachment. If the batter has lumps, blend them with a hand blender for 10–15 seconds.
3

Melt 30 g of butter in a small saucepan or in the microwave and set aside for 1–2 minutes to cool slightly. Pour the melted, cooled butter into the batter and mix vigorously — this will prevent the pancakes from sticking and give them a pleasant buttery aroma. The batter should be smooth and slightly runny; if it is too thick, add 1–2 tablespoons of milk (15–30 ml).

Ingredients: Butter, Milk, Wheat flour
The butter must not be hot (no more than 40°C), otherwise it will curdle the eggs. Use a wooden spoon or a rubber spatula to add the butter.
4

Set the dough aside for 15–20 minutes at room temperature to allow the gluten to rest and the air bubbles to distribute evenly in the dough. Check the consistency after 10 minutes — it should be like 18% cream: flowing, not too runny.

Cover the bowl with a dry cloth or plastic wrap. Do not put the dough in the fridge — it will be too thick for frying.

Filling

5

Prepare the cottage cheese: if the cheese is grainy, mash it with a fork in a medium bowl (about 1 l) or pass it through a potato ricer. Add 8 g of vanilla sugar and 30 g of regular sugar (part of the total amount). Mix vigorously for 1–2 minutes until the mixture is smooth and slightly creamy. Taste and, if desired, add another 5–10 g of sugar if you prefer a sweeter filling.

Ingredients: Cottage cheese, Vanilla sugar, Sugar
Use a medium-sized bowl and a metal masher or fork. If you want a very smooth filling, blend briefly with a blender (5–8 seconds).

Sauce

6

Prepare the strawberry-rhubarb sauce: wash and hull the strawberries (300 g), cutting larger ones in half. Clean the rhubarb (200 g) and cut it into pieces about 1–2 cm long. Place the fruits in a saucepan with a diameter of 18–20 cm, add 30 g of sugar (the remaining part of the total amount) and set over medium heat. Stir occasionally and bring to a gentle boil, then reduce the heat and cook for 5–7 minutes until the rhubarb softens and the strawberries release their juice. The sauce should be slightly thick — you can check this by dipping a spoon: the sauce coats the spoon without immediately running off.

Ingredients: Strawberry, Rhubarb, Sugar
Use a wide, flat pan so the fruits heat up quickly and maintain their fresh color. If the sauce is too sour, add 1–2 teaspoons of sugar to taste.
7

If you want a smooth sauce, after 5–7 minutes, strain the fruit through a sieve into another pot or briefly blend with an immersion blender (3–5 seconds). If you prefer pieces of fruit in the sauce, leave it as it is. Taste, season with a bit of sugar if needed, and remove from heat.

Ingredients: Strawberry, Rhubarb
Use a sieve with 2–3 mm holes for a smooth sauce. After blending, do not cook for long to preserve the fresh flavor.

Frying and assembling

8

Heat a 24–26 cm (preferably non-stick) skillet over medium heat. Pour a teaspoon of rapeseed oil (15 g) onto a small plate and lightly grease the bottom of the skillet with a paper towel — the first test pancake helps assess the temperature. Pour a ladle of batter (about 80–100 ml) into the center of the skillet and quickly tilt the skillet to spread the batter evenly in a thin layer.

Ingredients: Rapeseed oil, Milk, Wheat flour
Use a thin ladle or spoon to pour the batter. The temperature is correct when the edges of the pancake start to dry after 25–35 seconds of frying.
9

Fry the pancake for 45–60 seconds, until small bubbles appear on the surface and the edges start to dry. Flip the pancake with a spatula and fry the other side for 20–30 seconds, until it turns golden brown. Once cooked, place the pancakes on a plate and cover with a cloth to keep them from drying out.

Ingredients: Rapeseed oil, Butter
It's best to use a silicone or wooden spatula. Don't fry for too long, as the pancakes will become dry. The first pancake may fall apart — use it as a temperature tester.
10

Place about 100 g of cottage cheese (portion per pancake) in the center of each pancake. Spread it evenly with a spoon, but leave a 1–2 cm edge free. Fold the pancake in half, then again in half (into a triangle) or roll it up according to your preference. Repeat until you run out of pancakes and filling.

Ingredients: Cottage cheese
Use a tablespoon to portion the filling so that each serving is equal. Additionally, you can add a tablespoon of warm sauce inside the pancake before folding for extra moisture.

Serving and decoration

11

Arrange the folded pancakes on plates, drizzle with warm strawberry-rhubarb sauce (about 60–80 g of sauce per serving) and optionally dust with powdered sugar (30 g for the entire dish). Garnish with a few mint leaves.

Ingredients: Powdered sugar, mint, Strawberry, Rhubarb
Use a saucepan to heat the sauce just before serving if it has cooled down. Spoon the sauce onto the pancake, creating an impressive pattern.

Final tips

12

Serve the pancakes immediately after preparation, while they are still warm and the sauce is aromatic. If you prepare them in advance, keep the pancakes covered with a cloth in a slightly warm oven (about 80°C) for a maximum of 20–30 minutes to prevent them from drying out.

For serving, use flat dessert plates. Do not stack the pancakes on top of each other without a cloth, as they stick together and lose the crispness of the edges.

Fun Fact

💡

Pancakes have a long tradition in Poland as a versatile dish: they can be served both sweet and savory. Curd cheese as a filling is a classic of Polish cuisine — it combines simplicity with a valuable protein component, while seasonal fruits add freshness.

Best for

rodzinny obiad podwieczorek wiosenny majówka

Tips

🍽️ Serving

Serve with a cup of hot tea, freshly brewed coffee, or sour milk for contrast. For adults, you can add a few drops of vanilla liqueur to the sauce. For decoration, use lightly whipped cream or natural yogurt with a teaspoon of honey.

🥡 Storage

Store pancakes and sauces separately in the refrigerator for up to 24 hours. Reheat pancakes in the oven at 160°C for 6–8 minutes or in a pan over low heat covered for 2–3 minutes. The sauce can be heated in a saucepan over low heat, stirring to prevent sticking.

📸 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

60 min

Noodles with Sauerkraut

Main Dishes
Sweet Easter Buns with Dried Fruits 120 min

Sweet Easter Buns with Dried Fruits

Snacks
Apple and Cinnamon Tart (Polish-Modern) 50 min

Apple and Cinnamon Tart (Polish-Modern)

Desserts
Stuffed Cabbage Rolls with Meat and Rice (Polish, Traditional Reinterpretation) 90 min

Stuffed Cabbage Rolls with Meat and Rice (...

Main dishes
Traditional Easter Vegetable Salad with Horseradish (Homemade Version) 30 min

Traditional Easter Vegetable Salad with Ho...

Salads
Spring fish salad with young vegetables and dill dressing 30 min

Spring fish salad with young vegetables an...

Salads

Recipe Categories

Desserts
Desserts

Desserts are a sweet ending to every meal - from simple puddings to exquisite creamy cakes. Our collection includes recipes for homemade ice cream, chocolate mousses, panna cotta, tiramisu, crème brûlée, and lemon tart. Summer fruit desserts: jellies, sorbets, parfaits, and fruit salads with whip...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama