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Fluffy Cottage Cheese Pancakes 'Forest Gnomes' with Blueberry Sauce - photo 1
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Fluffy Cottage Cheese Pancakes 'Forest Gnomes' with Blueberry Sauce

Breakfasts for Kids Vegetarian Dishes Desserts for Kids 50 min Easy 6 wyświetleń ~25.24 PLN - (0)
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Description

Here’s a recipe for a breakfast that will steal the heart of any child! 'Forest Gnomes' are incredibly fluffy and delicate pancakes made with cottage cheese, which owe their lightness to the addition of stiffly beaten egg whites. They are a much healthier and protein-rich alternative to classic pancakes. Their subtle sweetness with a hint of vanilla perfectly complements the intense, slightly tangy flavor of homemade berry sauce. Served warm, drizzled with purple sauce and decorated with fresh fruit, they create a colorful composition on the plate that will entice even the pickiest eater. This dish is not only delicious but also nutritious, providing energy for a whole morning full of fun.

Składniki (12)

Servings:
4
  • Semi-fat cottage cheese 250 g
  • Egg 2 szt.
  • Mąka pszenna tortowa typ 450 100 g
  • Baking powder 5 g
  • Rapeseed oil 45 g
  • Wild berries 200 g
  • wildflower honey 20 g
  • Water 30 ml
  • 🌿 Przyprawy
  • Sugar with real vanilla 30 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Świeże owoce sezonowe 100 g
  • Thick natural yogurt 50 g
💰 Szacowany koszt dania: ~25.24 PLN (6.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

In a large bowl, prepare the dry ingredients. Place a fine-mesh sieve over the bowl. Pour the all-purpose flour, baking powder, and a pinch of salt into the sieve. Gently tapping the side of the sieve, sift all the ingredients into the bowl. This process will aerate the flour and prevent lumps from forming, which is key for the fluffiness of the pancakes. Next, add the vanilla sugar and mix everything with a dry whisk or fork.

Ingredients: Mąka pszenna tortowa typ 450, Baking powder, Salt, Sugar with real vanilla
Use a large bowl to easily combine all the ingredients later. Sifting the flour is an important step that should not be skipped – it will make the pancakes lighter.
2

Now prepare the wet ingredients. In a second, medium bowl, place the cottage cheese and mash it thoroughly with a fork until there are no large lumps. Then separate the yolks from the whites. The easiest way to do this is by cracking the egg onto your hand and letting the white flow between your fingers into one bowl, while leaving the yolk in your hand and transferring it to the bowl with the cottage cheese. Set the whites aside for later in a clean, dry bowl. Mix the cottage cheese with the yolks thoroughly until smooth.

Ingredients: Semi-fat cottage cheese, Egg
Make sure that the bowl for the egg whites is perfectly clean and dry, without any trace of fat or yolk. Even a small drop of fat will prevent the egg whites from being whipped into stiff peaks.
3

Whip the egg whites until stiff peaks form. Add a tiny pinch of salt to the bowl with the egg whites (this will help with whipping). Start beating with a hand mixer on low speed. When the egg whites begin to foam, increase the speed to maximum. Whip for about 3-4 minutes until the foam becomes white, thick, and stiff. Well-whipped foam should not fall out when you turn the bowl upside down. It should also form sharp 'peaks' when you remove the mixer beaters.

Ingredients: Egg, Salt
This is a key step for fluffiness! Do not whip the egg whites too long, as they may 'curdle' (become watery). If you don't have a mixer, you can whip the egg whites by hand with a whisk, but it will take more time and effort (about 8-10 minutes).
4

Combine the dry ingredients with the cheese mixture. Pour the contents of the bowl with flour into the bowl with the cheese and egg yolks. Using a wooden spoon or silicone spatula, mix everything just until the ingredients are combined. Do not mix too long; the dough should be thick and may have small lumps – this is normal.

At this stage, do not use a mixer. Mixing the dough with flour too vigorously can activate the gluten, which will make the pancakes tough and rubbery instead of fluffy.
5

Gently fold in the egg white foam. Transfer 1/3 of the whipped egg whites to the cheese mixture and mix more vigorously to loosen it a bit. Then add the remaining egg whites and now mix very gently using a spatula. Make movements from the bottom of the bowl upwards, as if you were 'scooping' the batter onto the foam. Mix only until the ingredients are combined and no white streaks of foam are visible. The goal is to retain as much air in the batter as possible.

This is the second key step! Gentle folding is essential. Imagine that you want to wrap the foam in the batter, not mix it in. This will make the pancakes light as a cloud.

Berry sauce

6

While the dough is resting, prepare the sauce. In a small saucepan, place the berries (fresh or frozen), add honey (or maple syrup) and two tablespoons of water. Heat over medium heat, stirring occasionally. After about 5-7 minutes, the berries will start to burst and release their juice, and the sauce will begin to thicken. Cook for another 2-3 minutes. If you want a smoother sauce, you can strain it through a sieve or blend it. Set aside in a warm place.

Ingredients: Wild berries, wildflower honey, Water
Use a heavy-bottomed saucepan to prevent the sauce from burning. Be careful, the hot fruit sauce may splatter. The burner should be set to medium heat.

Frying and serving

7

Heat the pan. Set the pan on medium heat. A pan with a thick bottom and a non-stick coating is best. Pour about a tablespoon of oil into it and spread it using a brush or by tilting the pan. Wait until the oil is well heated – you'll know it's ready when it starts to shimmer gently.

Ingredients: Rapeseed oil
Do not fry the pancakes in oil that is too hot, as they will quickly burn on the outside while remaining raw on the inside. Medium heat is ideal.
8

Fry the pancakes. Drop spoonfuls of batter onto a heated skillet using a large spoon, forming small, round pancakes about 5-6 cm in diameter. Leave space between them, as they will puff up slightly. Fry until golden brown for about 2-3 minutes on each side. Flip them over when bubbles appear on the surface and the edges are set. Use a thin, wide spatula for this. Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess fat.

The batter is thick, so the pancakes won't spread out on the pan. Fry in small batches, do not overcrowd the pan. Before each subsequent batch, you can add a little oil.
9

Serve the pancakes. Stack 3-4 warm pancakes on plates, creating small towers. Generously drizzle with the prepared warm berry sauce. Optionally, add a dollop of thick natural yogurt next to the pancakes and decorate with fresh seasonal fruits, such as raspberries or blueberries. You can involve your child in decorating their plate by creating cheerful faces with the fruits.

Ingredients: Świeże owoce sezonowe, Thick natural yogurt
The pancakes taste best right after preparation, when they are still warm and the fluffiest. This is the perfect moment to enjoy their flavor!

Fun Fact

💡

Cottage cheese pancakes, known in Poland as 'racuchy z serem', are a traditional home-cooked dish. The addition of whipped egg whites is a modern culinary trick that transforms them into incredibly fluffy, light clouds, perfect for a child's palate. In some regions of Poland, they are traditionally served with sour cream and sugar.

Best for

Leniwe weekendowe śniadanie Słodki podwieczorek Urodzinowe śniadanie dla malucha Danie na 'niejadka'

Tips

🍽️ Serving

Serve the pancakes immediately after frying, while they are warm and fluffy. Stack 3-4 pancakes on a plate. Generously drizzle warm berry sauce over them, allowing it to flow down the sides. Next to it, place a dollop of thick natural yogurt and decorate with fresh fruits, creating a cheerful face or a colorful picture on the plate. You can also sprinkle a little powdered sugar for a 'snowy' effect.

🥡 Storage

Ready pancakes can be stored in the refrigerator in an airtight container for up to 2 days. It's best to reheat them in a dry pan covered on low heat, which will help them regain some fluffiness. The berry sauce can be stored in a jar in the refrigerator for 4-5 days.

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