Recipe for: Sweet Potato Pancakes with Rhubarb and Yogurt - photo 1
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Recipe for: Sweet Potato Pancakes with Rhubarb and Yogurt

Breakfasts for Kids Regional Cuisine of Poland 75 min Easy 6 wyświetleń ~30.59 PLN * - (0)
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Description

Traditional Silesian potato pancakes transformed into a slightly sweet spring version: crispy on the outside, soft on the inside, served with tangy-sweet rhubarb and fresh natural yogurt. The dish combines the rustic flavor of potato with the tartness of seasonal rhubarb and the creaminess of yogurt — perfect for a spring breakfast for both children and adults. Aesthetically: drizzle a glossy rhubarb sauce over a stack of pancakes, place a dollop of yogurt in the center, and sprinkle with mint leaves. Full of contrasting flavors and colors; you can find simple ingredients in Polish stores. Serve immediately, preferably with an extra teaspoon of honey for children over 1 year old.

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 100 g
  • Chicken egg 2 szt. (~120 g)
  • Sugar 100 g
  • Milk 50 ml
  • Rapeseed oil 45 g
  • Rhubarb 400 g
  • Natural yogurt 400 g
  • Vanilla sugar 8 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Mint 30 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~30.59 PLN (7.65 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb

1

Preparing rhubarb: wash the rhubarb thoroughly under running water. Cut off the woody ends (about 1–2 cm). If the stalks are very thick or fibrous, peel them thinly with a knife from the outside. Cut the stalks into pieces about 1 cm long, placing them on the board perpendicular to the stalk.

Ingredients: Rhubarb
Use a sharp knife and a cutting board with grooves or a non-slip mat. Children should only help with rinsing and arranging the pieces; cutting should be left to adults.
2

Rhubarb compote: place the chopped rhubarb in a small saucepan, add 50 ml of water, 60 g of sugar (from a total of 100 g), and one sachet of vanilla sugar. Bring to a gentle boil over medium heat. Cook uncovered for 6–8 minutes, stirring every few minutes, until the pieces are soft but not completely broken down, and the sauce thickens slightly.

Ingredients: Rhubarb, Milk, Sugar, Vanilla sugar
Use a saucepan with a diameter of about 18 cm. Stir with a wooden spoon to prevent the rhubarb from sticking. The finished rhubarb is tender-crisp and has a shiny, slightly reduced syrup.

Cake

3

Peeling and grating potatoes: peel the potatoes with a peeler and immediately place them in a bowl of cold water (to prevent browning). Then, grate each potato on a large grater directly into a large bowl. Try to grate quickly so that the starch doesn't have time to oxidize.

Use a large, stable bowl and a grater with large holes. If you have a grater with a container, it will be easier to transfer the grated potatoes without spilling. Kids can help with putting the potatoes into the bowl.
4

Draining and using the juice: after grating, set the bowl aside for 2–3 minutes until the starch settles at the bottom and a cloudy juice appears. Gently pour the excess liquid into a second bowl and set aside. You can collect the remaining settled starch at the bottom with a spoon and add it to the mixture (this is a natural thickening agent). Squeeze the grated potatoes firmly in a clean kitchen towel or cheesecloth until the juice stops dripping.

Use a clean kitchen towel or cheesecloth and two bowls. If you don't squeeze the potatoes, the pancakes will fall apart and be too watery. Don't throw away the separated juice and starch — some of the starch adds fluffiness to the batter.
5

Mixing the dough: to the drained grated potatoes, add 100 g of wheat flour, 120 g of eggs (2 pieces), and 40 g of sugar (the rest of the sugar was used for the rhubarb). Add a pinch of salt (1 g). Pour in 50 ml of milk to help combine the ingredients. Stir with a spoon or by hand until the ingredients come together into a uniform mass with the consistency of thick cream. If the mixture is too runny, add a tablespoon of flour; if too thick, add 1–2 tablespoons of milk.

Ingredients: Wheat flour, Sugar, Milk, Salt
Use a large bowl and a wooden spoon or a mixer with a dough hook (low speed). Do not mix for too long — just enough for the ingredients to combine. The dough is ready when it holds its shape on the spoon and does not run like water.
6

Resting the dough: let the dough sit for 5 minutes so that the flour can swell and the starch can properly bind the moisture. During this time, heat the pan over medium heat.

Ingredients: Wheat flour
The best choice is a non-stick pan with a diameter of 24–28 cm. If you have several pans, you can fry batches in parallel. Resting will improve the texture of the pancakes.

Frying

7

Frying the pancakes: pour 1 tablespoon of rapeseed oil (15 g) onto a heated pan and spread it over the surface. Use a tablespoon to scoop the mixture and place it on the pan, forming pancakes with a diameter of about 8–10 cm and a thickness of 0.8–1 cm. Fry on medium heat for 3–4 minutes on one side, until the edges become golden and crispy, and the surface is no longer raw. Flip with a spatula and fry for another 3–4 minutes. If you are frying more batches, add 1 tablespoon of oil before each new batch.

Ingredients: Rapeseed oil, Wheat flour
Use a spatula with a thin edge to easily lift the pancake. The pan should be hot, but not too hot, so that the pancakes have time to cook through. A finished pancake should not have a raw, doughy interior when cut.

Serving

8

Finishing and serving: arrange 2–3 pancakes on a warm plate. Top with 2–3 tablespoons of warm rhubarb compote. Next to or in the center, place 2–3 tablespoons of natural yogurt. Optionally, drizzle lightly with a teaspoon of honey (30 g total for drizzling over all portions) and garnish with a few mint leaves.

Ingredients: Natural yogurt, Rhubarb, Honey, mint
Serve immediately while the pancakes are still warm. You can whip the yogurt with a spoon to make it creamier. Additionally, you can add fresh strawberries in season.

Additional tips

9

Dietary alternatives and notes: for a gluten-free version, replace wheat flour with finely ground millet flour (use the same amount, but the mixture may need a little more milk). For younger children, reduce the sugar in the compote and use applesauce instead of honey.

Ingredients: Wheat flour, Milk
If the batter is too runny after resting, add 1–2 tablespoons of flour; if too thick, add 1–2 tablespoons of milk. Do not fry on very high heat — the pancake will brown on the outside while remaining raw on the inside.

Fun Fact

💡

Potato pancakes are a classic of Polish cuisine known since the 19th century; in Silesian homes, they were often served both on their own and with various toppings. The addition of rhubarb is a spring twist, popular in regions where seasonal fruits and vegetables were used to diversify simple dishes.

Best for

śniadanie wiosenne weekendowe śniadanie dla rodziny piknik podwieczorek dla dzieci

Tips

🍽️ Serving

Serve the pancakes warm. On a plate, stack the pancakes, drizzle with rhubarb, add a dollop of yogurt, and garnish with mint leaves for color. For adults, you can add a bit of lemon zest to the rhubarb. For crunchiness, serve immediately after frying.

🥡 Storage

Store the pancakes and compote separately in the refrigerator for up to 24 hours in airtight containers. To reheat the pancakes and regain their crispiness, preheat the oven to 180°C and bake for 6–8 minutes or briefly sauté in a pan. Microwaving is not recommended, as the pancakes will become rubbery.

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