Polish pancakes. The recipe for a fantastic dessert: Put it in the oven at the end

Polish pancakes.  The recipe for a fantastic dessert: Put it in the oven at the end
Illustrative Image / Photo Source: Pexels (Rachel Claire)

Illustrative Image / Photo Source: Pexels (Rachel Claire)

Have you ever tried the recipe for Polish pancakes? If not here’s a new product just for you!


750 ml milk
100 ml cream
250 g sweet cheese
1 or
2 tablespoons sugar
1 tablespoon rum
flour as it contains
fruit jam

How is it prepared

Wash the egg, wipe with a clean cloth and break into a deep bowl. Put two tablespoons of flour over the egg, mix and thin with sweet milk, as appropriate petitchef.ro. Continue the operation until the flour and milk are finished. When the mixture becomes homogeneous, add a pinch of salt and two tablespoons of cold water. Leave the dough to cool for an hour, flavor it with half a teaspoon of grated lemon peel, then make the pancakes in the pan.

Grease the pan with a little oil, take a tablespoon full of dough, put it in the pan. Bake the pancakes on both sides. Then place it on a plate and grease it with fruit jam scented with a teaspoon of rum. The pancakes thus prepared are rolled and put in a form greased with butter or oil. Sprinkle with cottage cheese mixed with caster sugar, cover with sour cream and place in a hot oven for 15 minutes.

BONUS: Thai pancakes, recipe. How is it prepared


60 g butter
500 g flour
250 ml of water
1 egg tied
1 tablespoon sugar
2 tablespoons butter
a generous salt powder


sliced ​​bananas
melted chocolate / nutella
condensed milk

How is it prepared

In a bowl, combine water with salt and sugar until completely dissolved. Then add the egg and mix. Separately, spread the butter in the flour with your fingers until you get a flour with small lumps, according to retetepractice.ro. Combine the two compositions and knead the Thai pancake batter for 5-10 minutes. It will remain slightly sticky to the touch, but should not cling to the hands during turmoil towards the end. Otherwise, add a little more flour.

Let the dough rest for 15 minutes, then divide it into 10-11 pieces of 80-90 g each. The bigger the pancake pan, the bigger each piece of dough will make. Grease each piece of dough with oil and then round each one. Refrigerate the pancake batter in a tray lined with cling film for 2-3 hours.

Then take out the dough and spread each ball of dough with your hands on a work surface, as follows: First flatten the dough with your fingers, then lift the edges and remove them little by little, all around, until you get a thin sheet, larger than the pancake pan.

Once the pancake is well spread, heat the pan a little and sprinkle it with 1/2 tablespoon of oil. Fry pancakes in a hot pan until almost browned. Place the banana slices and / or nutella in the center, to taste. Fold the pancake like an envelope towards the center, slightly overlapping the edges, then turn it over for even baking.

Serve the diced Thai pancakes sprinkled with condensed milk or chocolate sauce.

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