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Rhubarb and Cinnamon Fritters

Snacks for Kids Regional Cuisine of Poland 50 min Medium 25 wyświetleń ~21.47 PLN - (0)
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Description

Delicate, fluffy pancakes with the addition of tart rhubarb and a warm hint of cinnamon in the Kashubian style. This spring snack is perfect for children and the whole family — soft on the inside, golden on the outside, with juicy pieces of rhubarb. The dish combines the homely atmosphere of Kashubian kitchens with simplicity of preparation: they can be served with natural yogurt, a sprinkle of powdered sugar, or a small dollop of cream. The pancakes are great for an afternoon snack, a spring picnic, or dessert after a light lunch. Their advantages are a simple ingredient list, quick preparation, and the possibility of modification (e.g., a dairy-free version). Presented step by step, with detailed instructions, even a beginner cook will prepare them without any problem.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rhubarb 400 g
  • Wheat flour 250 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 300 ml
  • Sugar 50 g
  • Baking powder 12 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Cinnamon 4 g
  • ✨ Opcjonalne
  • Natural yogurt 100 g
  • Powdered sugar 10 g
💰 Szacowany koszt dania: ~21.47 PLN (5.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing rhubarb

1

Wash the rhubarb under running water and dry it with a paper towel. Snap off the ends and woody parts of the stalks. Cut the stalks into pieces about 1 cm long — uniform pieces will give an even texture in the fritters.

Ingredients: Rhubarb
Use a board measuring at least 30x20 cm and a sharp chef's knife. You can gently cut away the tough, thick fibers with the knife. Do not peel the rhubarb completely — the skin is edible and looks nice.
2

Add the chopped rhubarb to a small pan with 30 g of sugar (from the total amount) and 2 tablespoons of water (about 30 ml). Heat over medium heat for 3–4 minutes, stirring every 30 seconds, until the rhubarb softens but does not break apart — the pieces should be soft, firm, and juicy.

Ingredients: Rhubarb, Sugar
Use a pan with a diameter of 20–24 cm. If you don't want to cook the rhubarb, you can simply mix it with sugar and add it raw to the batter — then the pancakes will be more tart and crispy.

Cake

3

Sift the flour into a large bowl. Add baking powder, 2 g of salt (a pinch), and 2 teaspoons of cinnamon (2 × 2 g = 4 g). Mix the dry ingredients with a whisk or spoon to evenly distribute the baking powder and cinnamon — the mixture should be uniform without lumps of dry flour.

Ingredients: Wheat flour, Baking powder, Salt, Cinnamon
Use a large, wide bowl (minimum volume 2.5 l). Sifting the flour will aerate the dough and give the pancakes lightness.
4

In a separate bowl, beat the eggs with a fork until the whites and yolks are combined. Pour the eggs and 270 ml of milk into the dry ingredients. Add the remaining 20 g of sugar to the batter now. Stir with a wooden spoon or whisk, starting from the center and gradually incorporating the flour from the sides of the bowl. Add the remaining 30 ml of milk only if the batter seems too thick — the consistency should be thick but pourable, similar to thicker cream.

Ingredients: Milk, Sugar, Wheat flour
Use a wooden spoon or whisk. Do not mix for too long — 20–30 seconds after adding the milk is enough for the ingredients to combine. Small lumps in the batter are acceptable; do not forcefully break them down.
5

Gently fold the cooled rhubarb (the entire contents from the pan) into the prepared batter. Use a spatula to evenly distribute the rhubarb pieces, but do not crush them. The batter should be uniform with visible pieces of rhubarb.

Ingredients: Rhubarb, Wheat flour
If the rhubarb is very moist, wait 2–3 minutes until it releases some juice — too wet dough will splatter while frying. If you want a stronger rhubarb flavor, keep a few raw pieces and add them later without frying.

Resting the dough

6

Let the dough rest for 10 minutes at room temperature. This will allow the baking powder to activate and make the pancakes fluffier. In the meantime, prepare the pan and toppings.

Cover the bowl with a cloth to prevent a skin from forming on the surface. Do not leave the dough for more than 30 minutes — the result may be less fluffy.

Frying

7

Heat a large skillet (preferably non-stick) over medium heat for 2–3 minutes. Pour in 1 tablespoon of canola oil and spread it with a brush over the surface. Scoop the batter with a tablespoon and place portions about 6–7 cm in diameter onto the heated skillet, leaving space between the portions.

Ingredients: Rapeseed oil, Milk, Wheat flour
Use a pan with a diameter of 24–28 cm — you can fit 4–5 small pancakes at the same time. Two spoons are convenient for scooping: use one to scoop the batter and the other to slide the portion onto the pan.
8

Fry the pancakes for 2–3 minutes on one side. Flip the pancake with a spatula when small bubbles appear on the surface, the edges are set, and slightly golden. Fry the other side for 1.5–2 minutes until you achieve a golden color. If the pancakes are browning too quickly, reduce the heat by half a notch.

Ingredients: Wheat flour, Rapeseed oil, Rhubarb
Use a wide silicone or wooden spatula to avoid damaging the surface of the pan. Do not press the pancakes while frying — they will lose their fluffiness.

Draining

9

Place the fried pancakes on a plate lined with paper towels to drain excess fat. Let them rest for 1–2 minutes — this will allow the inside to finish cooking and become firmer.

Do not stack the pancakes on top of each other right away — once they cool down, you can lightly stack them, but storing them too close to moist toppings will cause them to lose their crispiness.

Serving

10

Serve the pancakes warm. Optionally, dust them with powdered sugar and serve with a spoonful of natural yogurt on the side. For children, it's a good idea to serve a smaller portion and let the pancakes cool slightly so they are not hot inside.

Ingredients: Powdered sugar, Natural yogurt
Use a flat plate with a diameter of 22–26 cm. Additionally, you can serve maple syrup or a teaspoon of jam, but it is not necessary — rhubarb and cinnamon create a rich enough flavor.

Final tips

11

If you plan to prepare the pancakes in advance, store them individually arranged in a container with parchment paper between the layers and reheat in the oven for 5–7 minutes at 160°C. Avoid the microwave — it will cause them to become soft and rubbery.

For reheating, the best option is an oven with a convection function. The pancakes can also be frozen laid out individually on a tray, and then stored in a plastic bag for up to 1 month.

Fun Fact

💡

Racuszki are a traditional breakfast and snack dish in many regions of Poland; in Kashubia, they are often combined with local fruits and sour additions, which is why rhubarb fits perfectly with this regional character.

Best for

wiosenny podwieczorek piknik rodzinny

Tips

🍽️ Serving

Serve the pancakes slightly warm on a plate lined with a linen napkin in Kashubian patterns. For children, cut larger pancakes into quarters. Instead of yogurt, you can serve a small portion of 12% sour cream or homemade jam.

🥡 Storage

Store cooled pancakes in the fridge for up to 2 days, arranged individually with parchment paper between the layers. To reheat, use the oven at 160°C for 5–7 minutes. For freezing, first arrange them individually on a baking sheet, freeze, and then transfer to bags – for up to 1 month.

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