Polish Pancakes offer a delightful twist on traditional pancakes, combining fluffy eggs and sweet fillings for a delicious treat. Perfect for breakfast or dessert, the pancakes are versatile and can be enjoyed with various toppings to suit your taste.
When preparing Polish Pancakes, you can substitute the milk with a non-dairy alternative, such as almond or soy milk, if lactose is an issue. For a gluten-free option, consider using a gluten-free flour blend instead of regular flour. It’s always a good idea to pick the freshest fruit to enhance the flavor, and carefully check your jam for added sugars if you’re watching your intake.
Pancakes, Waffles & Crepes
Polish Pancakes Recipe
Ingredients
- 3 eggs
- 6 tablespoons milk
- 1 teaspoon flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 4 teaspoons butter
- 3/4 cup strawberry jam
- 2 cups frozen sliced peaches, thawed
- confectioners’ sugar
Instructions
- Beat 3 eggs in a bowl until foamy, giving them a good whisk to add some air.
- Add 6 tablespoons of milk, 1 teaspoon of flour, 1/4 teaspoon of salt, and 1 teaspoon of sugar to the eggs. Beat well to combine all the ingredients into a smooth mixture.
- Melt 1 teaspoon of butter in a 9-inch skillet over medium heat, tilting the skillet to cover the entire bottom with the melted butter.
- Pour 1/4 of the egg mixture into the hot skillet, ensuring it covers the surface evenly. Cook until the pancake is firm enough to roll, keeping an eye out for a golden edge.
- Carefully slip the pancake from the skillet onto a clean cloth to cool slightly.
- Spread the pancake with 3/4 cup of strawberry jam and top with 2 cups of thawed frozen sliced peaches. Roll it up gently to keep the filling inside.
- Repeat the process to make a total of 4 rolls, treating each pancake with the same care as the first.
- Sprinkle the rolled pancakes with confectioners’ sugar, slice them, and serve warm for a delightful experience.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: