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Podlasie Oat Fritters with Apple Sauce and a Hint of Cardamom - photo 1
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Podlasie Oat Fritters with Apple Sauce and a Hint of Cardamom

Breakfasts Desserts Vegetarian Dishes 45 min Easy 4 wyświetleń ~23.38 PLN - (0)
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Description

Here is a recipe that will take you to the heart of Podlasie, combining tradition with a modern approach to healthy eating. Podlaskie Oat Pancakes are a variation on classic fluffy pancakes, where traditional wheat flour is partially replaced with ground oats, adding fiber and nutritional value. The delicate sweetness comes from homemade applesauce, made from fresh, juicy apples, without the addition of white sugar. The mixture is seasoned with warming cinnamon and a pinch of exotic cardamom, which gives the dish an extraordinary, spicy aroma. The pancakes are incredibly fluffy and moist on the inside, with slightly crispy edges. Served warm, with a dollop of yogurt, sprinkled with crunchy nuts and fresh fruits, they make an ideal, wholesome breakfast, a healthy dessert, or a nourishing dinner that will satisfy both children and adults. This dish is a style of 'comfort food' that nourishes both body and soul.

Składniki (16)

Servings:
2
  • Mountain oats 100 g
  • Whole wheat flour 65 g
  • Egg 1 szt.
  • Thick natural yogurt 75 g
  • 2% Milk 125 ml
  • Erythritol 20 g
  • Baking powder 5 g
  • Olej kokosowy nierafinowany 2 łyżki
  • Apples 360 g
  • Lemon juice 15 ml
  • Water 60 ml
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Ground cardamom 1 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Walnuts 20 g
  • Fresh blueberries 50 g
💰 Szacowany koszt dania: ~23.38 PLN (11.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Apple puree

1

Start by preparing the puree. Wash the apples thoroughly under running water. Peel them using a vegetable peeler or a small knife. Cut the apples into quarters and remove the cores. Then, chop the flesh into small cubes with sides of about 1-2 cm.

Ingredients: Apples
Use a sharp knife and a stable cutting board. The finer you chop the apples, the faster they will cook down. Don't throw away the peels and cores - you can use them to make compote!
2

Transfer the chopped apples to a small heavy-bottomed pot. Add water and freshly squeezed lemon juice. Cover the pot with a lid and cook over low heat for about 15-20 minutes. Stir every few minutes to prevent the apples from burning. Cook until the apples are very soft and start to break down.

Ingredients: Apples, Water, Lemon juice
A pot with a thick bottom prevents burning. Low heat is key - the apples should be stewed, not fried. If the apples are not very juicy and the water evaporates quickly, you can add 1-2 additional tablespoons of water.
3

Remove the pot from the heat. If you want a perfectly smooth puree, use an immersion blender and blend the apples directly in the pot. If you prefer a chunky applesauce, simply mash the apples vigorously with a fork or a potato masher. Set the finished applesauce aside to cool.

Be careful when blending hot mixtures - start at a low speed to avoid splattering. If you don't have a blender, using a fork is just as good and gives the puree a rustic character.

Pancake batter

4

In a high-powered blender or coffee grinder, place the oats. Blend on high speed for about 30-60 seconds until you achieve a flour-like consistency. There may be small pieces of oats left, which will add an interesting texture to the pancakes.

Ingredients: Mountain oats
If you don't have a blender, you can use ready-made oat flour, keeping the same weight proportions. Grinding the flakes just before use ensures the highest nutritional value.
5

In a large bowl, combine the dry ingredients. Add the prepared oat flour, whole wheat flour, erythritol, baking powder, cinnamon, cardamom, and a pinch of salt. Mix everything thoroughly with a whisk to evenly distribute the ingredients.

Ingredients: Mountain oats, Whole wheat flour, Erythritol, Baking powder, Ground cinnamon, Ground cardamom, Salt
Use a whisk instead of a spoon - it will help aerate the flour and break up any lumps. Properly mixing the dry ingredients is key for the even rising of the cakes.
6

In a second, smaller bowl, prepare the wet ingredients. Crack the egg and lightly beat it with a fork. Add the natural yogurt and milk. Mix everything with a whisk until you achieve a smooth, liquid mixture.

Ingredients: Egg, Thick natural yogurt, 2% Milk
Take the egg and yogurt out of the fridge about 15-20 minutes before preparing the dough. Ingredients at room temperature combine more easily and provide a better dough consistency.
7

Pour the wet ingredients into the bowl with the dry ingredients. Mix everything with a whisk or spoon just until the ingredients are combined. Do not mix for too long! There may be small lumps in the batter. Let the batter rest for 10 minutes so it can relax. During this time, the oat flour will absorb the moisture and the batter will thicken.

The most common mistake is mixing the batter for too long, which activates the gluten and makes the pancakes tough and rubbery. Mix briefly, just until combined. Letting the batter rest is an important step - don't skip it!

Frying the pancakes

8

In a large non-stick skillet, heat about one tablespoon of coconut oil over medium heat. To check if the fat is ready, drop a small drop of batter onto it - if it starts to sizzle, the temperature is right.

Ingredients: Olej kokosowy nierafinowany
The best pan will have a diameter of 26-28 cm. The average power of the burner is crucial - if it's too high, the pancakes will burn on the outside while remaining raw on the inside.
9

Using a large spoon or a small ladle, scoop portions of the batter onto the heated pan, forming round pancakes with a diameter of about 8-10 cm. Leave space between them, as they will puff up slightly. Fry on medium heat for about 2-3 minutes on each side.

Do not place too many pancakes at once to avoid lowering the temperature of the pan. It will also be easier to flip them. Use a thin, flexible spatula for flipping.
10

The pancake is ready to be flipped when bubbles appear on its surface, and the edges start to set and lightly brown. Flip it to the other side and fry for another 2 minutes, until golden brown and fully cooked inside. Remove the finished pancakes from the pan and place them on a plate lined with paper towels to absorb excess fat. Repeat the process until all the batter is used, adding more oil to the pan if necessary.

If you're not sure whether the pancake is cooked through, you can gently press it with a spatula - no raw batter should ooze out. You can also break the first fried pancake to check the doneness.

Serving

11

Serve the pancakes immediately while they are warm. Arrange a stack of 3-4 pancakes on a plate. Top with a generous portion of warm or cold apple sauce. Optionally, to enhance the flavor and texture, sprinkle with chopped walnuts and fresh blueberries. You can also drizzle with a little maple syrup.

Ingredients: Walnuts, Fresh blueberries
The dish pairs wonderfully with a dollop of thick Greek yogurt, which will add protein and balance the sweetness. Creativity in presentation is welcome!

Fun Fact

💡

Racuchy, known in Poland for centuries, were traditionally made with wheat flour and yeast, and their name likely comes from the Old Polish word 'raczyć się'. The oat version is a modern nod to this tradition, fitting into the trend of healthy eating.

Best for

leniwe weekendowe śniadanie zdrowy deser dla całej rodziny pożywny posiłek po treningu słodka kolacja

Tips

🍽️ Serving

To make the dish look like it came from the best café, stack the pancakes high. Place the apple sauce on top, allowing it to drizzle down the sides. Scatter the nuts and blueberries artistically around and on top of the stack. You can lightly dust the whole thing with cinnamon or garnish it with a sprig of fresh mint.

🥡 Storage

Unused pancakes can be stored in an airtight container in the refrigerator for up to 2 days. It's best to reheat them in a dry skillet over low heat or for a few seconds in the microwave. Apple sauce can be stored in a jar in the refrigerator for up to 5 days.

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