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Recipe for: Cottage Cheese Pancakes with Rhubarb and Honey

Breakfasts for Kids Breakfasts 45 min Easy 6 wyświetleń ~33.61 PLN - (0)
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Description

Delicate, Silesian homemade pancakes based on cottage cheese served with spring, slightly sour rhubarb and sweet honey. This is a filling yet light breakfast for children and the whole family — soft on the inside, slightly crispy on the edges, with a pleasant contrast between the sweetness of honey and the tartness of rhubarb. Inspired by traditional Silesian cuisine: simplicity of ingredients and a homemade character. Serve immediately after frying with warm rhubarb; you can also add a bit of powdered sugar or fresh mint leaves. This dish is perfect as a weekend breakfast for children or an afternoon snack during spring days.

Ingredients Used

Ingredients (12)

Servings:
4
  • Cottage cheese 500 g
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 150 g
  • Buttermilk 100 g
  • Sugar 40 g
  • Baking powder 10 g
  • Rapeseed oil 60 g
  • Rhubarb 300 g
  • Honey 60 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Butter 20 g
💰 Szacowany koszt dania: ~33.61 PLN (8.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Caramelized rhubarb

1

Prepare the rhubarb: wash the stalks under cold water, trim the woody ends, and cut into pieces about 1 cm thick. Weigh out 300 g of rhubarb. In a small saucepan, place the chopped rhubarb and add about 30 g of sugar (from a total of 40 g). If using optional butter, add 20 g of butter now. Heat over low heat, stirring with a wooden spoon every 1-2 minutes.

Ingredients: Rhubarb, Sugar, Butter
Use a small saucepan or pot with a diameter of 16-18 cm. Butter is optional — it will add creaminess. Do not cook on high heat, as the rhubarb will fall apart. Caramelize for 6-8 minutes until the pieces are soft but not falling apart.
2

Check the softness of the rhubarb with a fork — it should offer slight resistance but be soft. Remove the saucepan from the heat and let it cool for 10 minutes. The rhubarb will thicken slightly as it cools.

Ingredients: Rhubarb
If the rhubarb is still firm after 8 minutes, cover the pot with a lid and simmer for another 2-3 minutes. Letting it sit allows the flavors to settle.

Cake

3

Crumble the cottage cheese in a large bowl: use a fork or a potato masher to break up the lumps — you want a smooth, but not completely creamy mixture. Add 120 g of eggs (2 pieces) and about 10 g of sugar (the rest combined with the sugar for the rhubarb), a pinch of salt (1 g), and 100 ml of buttermilk. Mix with a wooden spoon or a mixer on the lowest speed for 30-40 seconds, until the ingredients are combined.

Ingredients: Cottage cheese, Sugar, Salt, Buttermilk
Use a large bowl and a wooden spoon or a mixer with a whisk on low speed. Do not mix for too long — you want the mixture to remain slightly lumpy from the cottage cheese (this gives the pancakes their texture).
4

In a separate bowl, sift 150 g of wheat flour together with 10 g of baking powder. Gradually add the dry mixture to the wet ingredients — combine with a wooden spoon using gentle motions until a thick, flowing batter is formed, similar to sour cream (it should not run like water). Consistency: if the mixture is too runny, add a maximum of 1-2 tablespoons (15-30 g) of flour; if too thick, add 1-2 tablespoons of buttermilk.

Ingredients: Wheat flour, Baking powder
Do not knead intensely — just 8-12 mixing motions are enough for the ingredients to combine. Overmixing will result in tough pancakes.

Resting the dough

5

Set the prepared mixture aside for 8-10 minutes at room temperature — the flour will swell and the mixture will thicken, making it easier to shape the pancakes.

Cover the bowl with a kitchen towel to prevent the top layer from drying out. This is an important step for achieving fluffiness.

Frying

6

Heat a 24-26 cm skillet over medium heat. Pour in about 1 tablespoon (15 g) of canola oil and spread it across the surface. Scoop the batter with a large tablespoon and place portions in the skillet, leaving 3-4 cm of space between them. Gently flatten each portion with a spoon. Fry for 2.5–3 minutes on the first side, until the edges are golden, bubbles appear on the surface, and the bottom easily lifts from the skillet. Flip with a spatula and fry for another 2–3 minutes until golden.

Ingredients: Rapeseed oil, Cottage cheese, Wheat flour
The best is a non-stick or cast iron skillet. Use a spatula to flip the pancakes; do not press them down. If they brown too quickly, lower the heat. Oil usage is about 60 g (add 1 tablespoon as needed).

Draining

7

Place the fried pancakes on a plate lined with paper towels to drain excess fat. Keep them in a slightly warmed oven (about 80°C) if you are preparing additional batches, to keep them warm.

A paper towel will absorb excess fat — this will make the pancakes less greasy and crispier.

Serving

8

On each plate, arrange 3 pancakes per serving, and top with 2-3 tablespoons of caramelized rhubarb. Gently drizzle each serving with honey — use the entire 60 g of honey divided into portions. Additionally, you can sprinkle a little powdered sugar (optional). Serve immediately, while still warm.

Ingredients: Rhubarb, Honey, Powdered sugar
Add honey to the warm, but not hot, pancakes — do not cook the honey, as it will lose its aroma. For small children, serve after cooling to a temperature of about 35°C.

Fun Fact

💡

Cottage cheese pancakes are a variation of traditional Silesian homemade cakes — cottage cheese was often used in the region as an easily accessible source of protein and gave dishes a delicate, creamy texture.

Best for

weekendowe śniadanie podwieczorek dla dzieci wiosenne śniadanie

Tips

🍽️ Serving

Serve immediately after frying with warm rhubarb and honey. You can add natural yogurt or a dollop of cream for older children. For visual effect, garnish with a few mint leaves or a slice of strawberry (in season).

🥡 Storage

Best consumed immediately. Store in the refrigerator for up to 24 hours in an airtight container; before serving, reheat in a pan for 1–2 minutes on each side over low heat to regain crispness. Rhubarb can be stored separately in the refrigerator for up to 48 hours.

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