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Superhero Breakfast (Fruits with a Pancake Cape)

Breakfasts Snacks For Kids 35 min Easy 41 wyświetleń ~31.12 PLN - (0)
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Description

Colorful, fun breakfast in the form of 'superhero' fruits covered with a thin pancake cape. The dish combines the simplicity of traditional Polish ingredients (flour, eggs, milk, apple, pear) with a creative presentation that encourages both children and adults to eat fruit. The pancake cape provides a contrast of textures: soft, slightly golden pancake and juicy, winter fruits. Serve immediately after preparation — you can drizzle with a bit of honey or sprinkle with chopped nuts for contrast. Great for a family breakfast, a children's party, or as an idea for a quick, impressive breakfast before a day full of activities.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 250 g
  • Milk 500 ml
  • Sugar 20 g
  • Rapeseed oil 30 g
  • Butter 20 g
  • Apple 0.8 szt. (~150 g)
  • Pear 0.8 szt. (~150 g)
  • Banana 1 szt. (~120 g)
  • Mandarin 100 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Honey 60 ml
  • Walnuts 40 g
💰 Szacowany koszt dania: ~31.12 PLN (7.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Prepare the ingredients and utensils: a large bowl (at least 2 l), a whisk or mixer, a measuring cup. Sift 250 g of wheat flour into the large bowl, making a small well in the flour. In a separate container, crack 120 g of eggs (2 pieces) and beat them with a fork until smooth. Add 20 g of sugar and 2 g of salt to the eggs, and mix.

Use a large, deep bowl to mix the liquids with the flour more easily. If you don't have a sieve, you can sift the flour through a spoon for a moment to remove lumps.
2

Slowly pour 500 ml of milk into the egg mixture, simultaneously whisking until the mixture is smooth. Then pour a portion of the milk (about 100 ml) into the well in the flour and mix with a fork in that spot until a thick paste without dry lumps forms. Gradually pour in the remaining milk, continuously mixing to achieve a liquid batter with the consistency of thin cream (it should flow slowly from the spoon). Add 30 g of rapeseed oil and mix.

First, mix only the center of the flour to avoid lumps. If you are using a mixer, beat on low speed for 30–60 seconds. The batter should be fluid but not too watery — when it falls from the spoon, it should form a delicate ribbon.

Dough resting

3

Set the dough aside for 15–20 minutes at room temperature. This will allow the gluten to swell and the air bubbles to settle — the pancakes will be softer and cook more evenly.

Cover the bowl with a kitchen towel to prevent a skin from forming. If you have time, you can let it sit for 30 minutes — the result will be more elastic.

Frying

4

Heat a non-stick pan with a diameter of 24–26 cm over medium heat. Grease with a thin layer of butter (about 5 g) or a little oil. When the pan is hot (a drop of water sizzles and evaporates quickly), pour a portion of the batter with a ladle (about 60–80 ml for a thin pancake). Rotate the pan in a circular motion to spread the batter evenly. Cook for 1–1.5 minutes until the edges are lightly golden and small bubbles appear; flip the pancake with a spatula and cook the other side for 30–45 seconds until golden. Repeat until you use up the batter — you should get 6–8 thin pancakes.

Use medium heat: too hot and you'll burn the pancakes, too cold and they'll be rubbery. It's best to use a non-stick skillet for frying. Grease with butter before each batch if you want a golden color.

Shaping the cape

5

Fold the browned pancakes in half, then again to form a triangle (you can also cut the circle in half and use the half-moon as a cape). For a more dramatic effect, cut a triangle shape resembling a cape from one pancake — trim it evenly with a knife. Make sure each piece of the cape is thin enough to easily wrap around the fruit.

Use a sharp knife or pizza cutter to neatly trim the pancakes. Thin layers stack better and put less weight on the fruit.

Preparing the fruits

6

Wash and dry 150 g of apple and 150 g of pear. Peel 120 g of banana and 100 g of mandarin (in portions). If you want, trim the bottom of the apple and pear slightly (a small flat piece) so that the fruits stand stable on the plate. Arrange the bananas and mandarins on the plate as a base, so that the 'head' of the fruit is visible after placing the cloak.

Use a cutting board and a sharp knife. Do not peel the apple if you want a color contrast — the skin looks like a costume.

Assembly and decoration

7

On each plate, place one fruit (one from the prepared quartet). Gently drape the prepared pancake cloak over the fruit so that part of the fruit's "face" is exposed. If the cloak slips, slightly tuck its bottom edge under the fruit to hold it in place. Optionally, drizzle 60 g of honey over the cloak and sprinkle with 40 g of chopped walnuts for crunch. You can add extra fruit pieces beside it as 'accessories'.

For drizzling, use a sauce spoon. If serving to children, avoid using whole pieces of hard nuts — you can chop them finely.

Serving

8

Serve immediately while the pancakes are still slightly warm — the cloaks will gently wrap around the fruit. Serve on flat plates, one fruit with a cloak per serving. Ensure a colorful contrast: green apple with yellow pancake, orange tangerine with delicate cloak.

If you are preparing the dish in advance, store the pancakes covered with a cloth, and the fruits separately — assembling just before serving will keep them fresh.

Fun Fact

💡

Pancakes have a long history in Europe; in Poland, they are traditionally served both sweet and savory. The idea of a 'cape' is a modern, fun interpretation of serving that encourages children to eat fruit.

Best for

rodzinne śniadanie przyjęcie dla dzieci pomysł na szybkie, efektowne śniadanie

Tips

🍽️ Serving

Serve the pancakes slightly warm; for adults, you can add natural yogurt or sour cream as a dip. For a dairy-free option, replace the milk with a plant-based drink and use oil for frying instead of butter.

🥡 Storage

Store the pancakes covered with a cloth at room temperature for a maximum of 2–3 hours or in the refrigerator for up to 24 hours in an airtight container. Store the fruits separately in the refrigerator. To reheat: briefly on a dry skillet (30–60 seconds on each side) or in the microwave for 10–15 seconds, to prevent them from becoming rubbery.

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