Barley pancakes with jam and stewed cabbage in sugar - photo 1
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Barley pancakes with jam and stewed cabbage in sugar

Desserts Regional Cuisine of Poland Desserts 90 min Medium 28 wyświetleń ~14.63 PLN * - (0)
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Description

Barley pancakes are a winter Polish street food proposal: fluffy, slightly nutty pancakes made from barley flour and eggs, served warm with thick plum preserves and sweet-sautéed strips of white cabbage in sugar. The dish combines traditional, cooler winter flavors (cabbage, plum preserves) with the convenience of eating on the go — they can be served in a paper cone or on a plate with additional sour cream. The pancakes have crispy edges and a soft center; the cabbage adds sweetness and a gentle acidity, while the preserves introduce depth and a slight smoky flavor. Perfect for fairs, evening walks, and as an alternative to sweet pancakes in the winter season.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Barley flour 200 g
  • Buttermilk 300 g
  • Sugar 80 g
  • Baking powder 10 g
  • Butter 50 g
  • Rapeseed oil 30 g
  • Plum jam 200 g
  • White cabbage 400 g
  • Onion 1 szt. (~150 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Cinnamon 2 g
💰 Szacowany koszt dania: ~14.63 PLN (3.66 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Prepare the ingredients and utensils: measure out the barley flour (200 g), sift it into a large bowl (preferably with a capacity of 3-4 l), add the baking powder (10 g) and 20 g of sugar from the bowl (from 80 g). In a separate bowl, crack the eggs (120 g) and lightly beat them with a fork until the yolks and whites are combined. Bring the buttermilk (300 ml) to room temperature (take it out of the fridge 30 minutes beforehand).

Ingredients: barley flour, Buttermilk, Sugar, Baking powder
Use a large, deep bowl and a flour sifter. Sifting the flour will aerate the dough. If you don't have a sifter, mix the dry ingredients well with a whisk.
2

Make a well in the center of the dry mixture (flour + baking powder). Pour in the beaten eggs and half of the buttermilk (150 ml). Mix with a fork or whisk only in the center until a thick mass forms. Gradually pour in the remaining buttermilk in a thin stream and mix with the whisk to achieve a uniform mass with the consistency of thick creamy batter (it should be thicker than pancake batter, but can be poured from a spoon). Add 1 g of salt (from 2 g) and mix thoroughly.

Ingredients: barley flour, Buttermilk, Salt
Use a whisk or a mixer with a dough attachment (low speed). Do not overmix — just make sure there are no dry lumps.
3

If the batter is too runny (flows like a thin pancake), add 1-2 tablespoons of wheat flour (optional). If it is too thick (does not flow off the spoon), add 1-2 tablespoons of buttermilk. Let the batter rest for 10-15 minutes so the flour can swell and the baking powder can start to work.

Ingredients: barley flour, Buttermilk
Letting the dough rest helps achieve a more delicate texture and improves adhesion during frying. Cover the bowl with a cloth.

Braised cabbage

4

Slice the onion (150 g) into very thin feathers: cut it in half, trim the ends, peel it, lay it flat and cut into thin half-moons. Shred the white cabbage (400 g) into thin strips — it's best to use a vegetable grater or a sharp knife.

Ingredients: White cabbage, Onion
Use a cutting board with a non-slip surface and a sharp knife. Thin strips of cabbage will steam faster and caramelize better.
5

Heat a medium-sized pan (preferably 26 cm with a non-stick coating) over medium heat. Add 20 g of butter and wait for it to melt and start to foam slightly (20-30 s). Toss in the onion and sauté for 3-4 minutes until it becomes translucent and soft. Add the chopped cabbage, sprinkle with salt (remaining 1 g of salt), add 50 g of sugar (part of the 80 g), stir, and cover with a lid. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally — the cabbage should become soft, translucent, and slightly caramelized. Two minutes before the end, add a pinch of pepper (1 g) and optionally 1 teaspoon of cinnamon (2 g).

Ingredients: Sugar, Salt, Butter, White cabbage, Onion, Black pepper, Cinnamon
The pan should be well heated before adding the butter, but then reduce the heat. Simmering on low heat will prevent burning — stir every 3-5 minutes.

Frying the pancakes

6

Heat a wide frying pan over medium heat. Pour a tablespoon of rapeseed oil (15 g) into the pan and spread it with a brush or paper towel. Use a tablespoon to scoop the batter (about 2-3 tablespoons per pancake), forming circles with a diameter of 7-8 cm. Fry for 2-3 minutes on one side, until bubbles appear on the surface and the edges turn slightly golden. Flip with a spatula and fry for another 1-2 minutes, until the bottom is golden. Transfer the pancakes to a plate lined with paper towels to drain excess fat. You should get 12-16 pancakes from the given amount, depending on the size.

Ingredients: barley flour, Buttermilk, Sugar, Butter, Rapeseed oil
The best pan is 24-28 cm in diameter. Use a silicone or metal spatula with a thin edge. If the pancakes brown too quickly, lower the heat slightly.

Assembly and serving

7

For each pancake, place a teaspoon of plum jam (about 15-20 g) and a thin layer of stewed cabbage (about 30-40 g). Stack the pancakes on top of each other: pancake, jam, cabbage, another pancake — make small stacks of 3-4 pieces or serve individually. If you like, add 1 tablespoon of sour cream (divide 100 g portion into 4). Serve immediately on paper cones or on a plate with a wooden tray, sprinkle a little cinnamon on the jam for aroma (optional).

Ingredients: plum jam, White cabbage, Cinnamon
Serve hot — the pancakes will harden as they cool. If you are preparing them for street vending, keep the pancakes covered to prevent them from drying out, but do not cover them tightly, as they will become soft.

Final tips

8

If you are preparing the pancakes in advance: cool them on a rack (to prevent condensation), store in the refrigerator for up to 24 hours in a breathable container. Before serving, reheat in a pan for 1-2 minutes on each side. For the vegan version, replace the eggs with aquafaba (chickpea water) and the buttermilk with plant-based buttermilk or plant-based kefir, and substitute the butter with vegetable oil.

Ingredients: plum jam, White cabbage
Pay attention to the textures: the pancakes should have golden edges and a soft center, the cabbage should be soft and translucent, and the preserves should be thick and not too runny.

Fun Fact

💡

Pancakes and crepes have a long tradition in Polish street food — at winter fairs, they were often served with preserves such as jams or fruit butters to make use of the supplies from summer and autumn.

Best for

jarmark zimowy wieczorny street food domowe spotkanie przy herbacie

Tips

🍽️ Serving

Serve hot. At the fair, pack a stack of pancakes into a paper cone, with the preserves and cabbage visible on top — it's visually appealing and easy to eat. Add sour cream or natural yogurt to the plate and a slice of apple for freshness.

🥡 Storage

Store in the refrigerator for up to 24 hours in a breathable container (not airtight). Reheating: heat in a skillet (uncovered) for 1-2 minutes on each side over medium heat; reheating in the microwave will make the pancakes soft and less crispy.

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