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Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

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Cafe Affogato

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I’m sure I’m not the first person to have said, food knows no borders. How else could our first exposure to Cafe Affogato be in Poland? The first I’d heard of it was when Ed told me about having one at a golf course with his Polish golf pro friend, Przemek. I had a couple of Cafe Affogatos while we lived in Poland. One of the more memorable was at a driving range. You can read all about that here. While we’re on the subject of difficult to pronounce Polish names, how about Przemek? He was the golf pro at this posh driving range. At first, I thought it was Shemek, but no. You must find a way to mumble Prz in front of that . . .shemek.

 

Cafe Affogato

How did we come to be having Cafe Affogato for breakfast here in Tucson? Well, we’re having them in the morning because we don’t have decaf espresso. We’re having them again because on a recent trip to Costco trying to remember what we were shopping for, we drove by Tuscon’s new Top Golf, a multi-level driving range that serves food and drinks. It’s Chuckie Cheese for grownup golfers. We haven’t been yet, and I said that we should make a point of trying it out because it was as close as we would get to Hotel Solei, home of the driving range mentioned in the paragraph above. That led to planning to buy ice cream and what cute little cups we would use to serve our Cafe Affogatos.

If you haven’t had one yet, let me explain that affogato is Italian for drowned. It’s simply a scoop of vanilla ice cream or gelato drowned with hot espresso. It is a dessert or a beverage? You’ll find it in both places on the menu depending on where you are. It’s so simple that I feel a little silly putting it into a recipe format, but that the only way to let search engines know that I’m writing about how to prepare something. You can, of course, do as others do and fancy it up a bit, with other flavors of ice cream, syrups, sprinkles, or maybe even some yummy baked good under the ice cream, brownie affogato?

Smacznego!

Lois

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Cafe Affogato

  • Author: polishhousewife
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings
  • Category: Beverage
  • Cuisine: Italian
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Description

A scoop of vanilla ice cream drowned in hot espresso

Ingredients

2 scoops vanilla ice cream or gelato

2 shots hot espresso or strong coffee

Instructions

Place a scoop of ice cream in each cup of glass

Top with hot coffee

Serve with a spoon

Notes

Go all out with favored ice creams, sprinkles, syrups, make it your own!

Polish Desserts for Easter

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I know food isn’t the reason for holiday celebrations, but a abundance of yummy dishes certainly adds to the festivities and marks the day as something more than the ordinary.  One of the nice things about having a house full of guests is that you can prepare multiple desserts. It’s so nice to have a choice and even better to have leftovers. Let me share some of my favorite Polish desserts for Easter, mazurki, serniki, bakba, other cakes and cookies.

Polish Desserts for Easter

Whatever combination of Polish Easter Desserts you decide to make, I want to wish you and yours a joyous celebration of resurrection and new beginnings.

Smacznego!

Lois

For more great Polish recipes — subscribe to be notified of new posts in the sidebar under “Don’t miss a post!” or follow me on Facebook.

 

Mazurek Królewski (Royal Mazurek) — a short crust pastry topped with a lattice filled with jewet-toned jam and decoratd with sliced nuts or dried fruit

 

 

 

Kostka Alpejska (Cube from the Alps)

Kostka Alpejska (Cube from the Alps) — a thin chocolate sponge cake with caramel buttercream studded with crushed dried meringue kisses, topped with whipped cream and shaved chocolate that many find reminicent of a tiramisu

 

 

 

Sernik - a delicious Polish Cheesecake!

Sernik (Polish Cheesecake) — this version is made with homemade twarog, a farmer’s cheese, and studded with dried cranberries and topped with a berry sauce

 

 

 

Mazurek (Polish Easter Pastry) — a shortcrust pastry brushed with jam and topped with chocolate hazelnut spread and seasonal decorations

 

 

 

 

Mazurek (Polish Easter Pastry) — beautiful individual litte almond cheesecakes wrapped in a yeast crust

 

 

 

 

Makowiec Polish Poppy Seed Roll a must have for Easter and ChristmasMakowiec Polish Poppy Seed Roll — a tender yeast dough wrapped around around a poppyseed filling

 

 

 

 

Chruściki, Chrusty Faworki, Angel WingsChruściki, Chrusty, Faworki, Angel Wings — whatever you call them, these twisted little pastries are crisp, lightly sweet with powdered sugar

 

 

 

 

Kolaczki - Polish Cookies

Kolaczki (Polish Filled Cookies) — a rich, soft crust, filled with jam

 

 

 

 

 

Cytrynowa Babka (Lemon Babka)

Cytrynowa Babka (Lemon Babka) — a wonderfully moist lemon bundt cake with lemon glaze

 

 

 

 

Mazurek (Polish Easter Pastry)

Mazurek (Polish Easter Pastry) — a rich shortcrust tart, topped with caramel and seasonal decorations of nuts and dried fruit

 

 

 

 

 

Pieczone Marchewki – Roasted Carrots

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Have you ever cooked a meal that was just too beige? You know what I mean. There are so many wonderful things that are delicous, but not necessarily visually striking, the meal we had over the weekend for example: turkey, mashed potatoes, stuffing, gravy. It sounds a lot like a Thanksgiving dinner, but it’s the wrong time of year. We don’t cook a turkey at Thanksgiving becaue we go to my parents’ home, but I do buy a turkey or two when they’re on sale. We pop them in the freezer for roasting later/now. Fortuanatley, this monochromatic meal was saved by Pieczone Marchewki – Roasted Carrots.

I found bundles of beautiful, small, carrots at Sprouts (a supermarket in our part of the country, inspired by farmers markets) in a vareity of colors. They supplied much needed color and lovely flavor. They are simple to prepare, and the limited work involved can be done in advance. The only thing needed at the last minute is popping them on a plate for serving, making them ideal for a meal with guests.

As I mentioned, you can do all of the prep in advance and let them sit until it’s time to put them in the oven. If the children in your home can use a vegetable peeler, this a a dish they can fix themselves, and aren’t we all more likely to eat something we’ve prepared?

Smacznego!

Lois

PS- this is the second recipe I’ve made lately that has come from Polska Foods, a now defunct maker of organic pierogi.

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Pieczone Marchewki – Roasted Carrots

★★★★★ 5 from 1 reviews
  • Author: Polish Housewife
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 6 serings
  • Cuisine: Polish
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Description

Healthy and delicous, roasted carrots

Ingredients

2 batches of small carrots

2-3 tablespoons olive oil

1 tablespoon honey

1 teaspoon salt

1 teaspoon black pepper

Fresh dill for garnish

Instructions

Preheat oven to 400 F

If your carrots have the greens attached, trim off all but an inch or so for decoration

Peel the carrots (or just give them a good scrubbing), rinse

Place on a foil lined baking sheet pan

Drizzle olive oil and honey over carrots, sprinkle with salt and pepper

Gently toss the carrots to coat, leaving them in a single layer on the pan (this is your stopping point if you’re preparing in advance)

Bake for about 25 minutes

Sprinkle with chopped or snipped fresh dill, I usually use scissors rather than a knife

Herbata Góralska Polish Highlander Tea

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One area that everyone raves about is Zakopane in the Tatra Mountains in the southeast of Poland. It’s all about the great outdoors. In the summer, everyone treks down there to hike the beautiful green mountains.

In the winter, snow sports rule. Many folks who visit Zakopane mention having Herbata Góralska Polish Highlander Tea. It’s  often referred to as tea laced with vodka.  Reader, Mage, is one of those who sampled Highlander Tea in Zakopane and asked if I had a recipe for the delicious tea. A little research and now I do!

The recipe may be a well kept secret. While there are many mentions of Herbata  Góralska Polish Highlander Tea and many photos of snow bunnies enjoying a mug of Highlander Tea, I found only one recipe online, and that was on polki.pl.

It’s seems like each cook puts a personal spin on traditional recipes. So if you and your family have a variation of Highlander Tea, please share it in the comments! I’m curious and want to hear about your experience with the winter beverage.

I’ve adapted the recipe a bit by doubling the amount of tea added. The original proportions are 2 parts vodka to 1 part tea. You can, of course, adjust to your own taste.

Na Zdrowie!

Lois

PS – you may want to take the shortcut suggested by a reader and just add a shot of cherry liqueur to your tea.

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Herbata Góralska Polish Highlander Tea

★★★★★ 5 from 1 reviews
  • Author: Polish Housewife
  • Yield: 2 quarts
  • Category: Beverage
  • Cuisine: Polish
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Description

Tea leaves with vodka from the Polish mountains

Ingredients

  • 4 cups boiling water
  • 8 black tea bags
  • 6 tablesonns raspberry syrup
  • 4 cups vodka
  • 1/2 cup rum
  • 1/2 cup sugar
  • Juice of one lemon

Instructions

  1. Add tea bags to boiling water
  2. Steep 10 minutes before removing the tea bags
  3. Add raspberry syrup, vodka, rum, sugar, and lemon juice
  4. Stir until sugar disdolves
  5. Bottle and store for two months (this is from the Polish recipe, we enjoyed the same day)
  6. Serve warm

 

Cherry Berry Pie

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We have friends coming for dinner tonight, one of whom is originally from Bydgoszcz, PL. Our menu is mostly Polish: Barszcz with Krokiety, Żurek, Kotlet Schabowy, Silesian Dumplings,  cucumber salad, and a gołbaki casserole topped with mashed potatoes. For dessert, we’re going American. In planning our menu, I thought I would make two pies, one of them apple. But my pie baking was done the day before, on a Monday night, after a long day at work, and the thought of peeling and slicing apples after dinner didn’t sound appealing. So I decided to only do my other pie choice, a Cherry Berry Pie.

Cherry Berry Pie

I used three packages of frozen fruit, so this is something you can make any time of year. If you have a summertime abundance of inexpensive, fresh berries, even better.

It’s possible to make a pie crust in almost no time at all, but if you wanted to make this even faster, use two prepared circles of pastry. In that case, this could be assembled while you’re preheating the oven.

This was the first time I’ve used my Home Made cookie stamp. I saw a pie one of my blogging friends made using one. It seemed like such a nice touch that I wanted to add the stamp to my collection. I’ll have to work on my technique. It’s not easy to read.

The recipe is basically one that I’ve had for fifty years (a Pillsbury 3-ring binder cookbook) with an improvement from Rose Levy Berandaum, thicken fruit pies with corn starch, not flour, and lots of it. I love that after it’s cooled, I can slice this pie and the filling does not run all over the pie pan. After it’s set up, it stays put. It’s not too solid, it’s just right.

Smacznego!

Lois

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Cherry Berry Pie

Cherry Berry Pie

★★★★★ 5 from 1 reviews
  • Author: Polish Housewife
  • Category: Dessert
  • Cuisine: American
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Description

Quick and easy to make, this fruit pie is amazing!

Ingredients

  • Your favorite double pie crust recipe or purchased
  • 3/4 cup sugar
  • 5 tablespoons corn starch
  • Juice and zest of one lemon
  • 12 ounces frozen cherries
  • 24 ounces frozen mixed berries
  • 2 tablespoons milk
  • 1 tablespoon sugar

Instructions

  1. Preheat oven to 425
  2. Line an 8 or 9 inch pie pan with crust
  3. Combine 3/4 cup sugar, cornstarch, lemon juice and zest
  4. Add frozen berries and gently stir until well mixed
  5. Add berry mixture to pie pan
  6. Top with second pie crust
  7. Seal edges and make slits in the top crust
  8. Bake 20 minutes
  9. Brush top pie crust with milk and sprinkle with sugar
  10. Bake another 35 minutes
  11. If your berries were thawed when they went in the pie, it may be done at this point, the juices should be bubbling up and through the slits in the top crust
  12. If your berries were frozen, as mine were, lay a sheet of aluminum foil over the top to keep it from getting too brown
  13. Bake until juices are bubbling, about another 30 minutes
  14. Allow to cool several hours or over night before slicing.

 

 

 

Green Beans Fasolka Szparagowa A La Polonaise

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Without going into a long history lesson, mainly because I’m not qualified to teach it, during the 1800s, a time when Poland was partitioned (divided up and taken over by neighboring countries), many of the Polish elite took residence in France, musician Frederic Chopin and poet Adam Mickiewicz to name just two. This influx of Polish nationals may be how the French became familiar with dishes such as Fasolka Szparagowa A La Polonaise, and how they came to label anything topped with butter and breadcrumbs as A La Polonaise, or in the Polish manner or Polish style. The Poles, they might call this fasolka szparogowa z bulka tarta, green beans with breadcrumbs.

Fasolka Szpargowa A La Polonaise

You’re not limitted to green beans if you have the urge to go A La Polonaise with butter and breadcrumbs. Try this technique on chicken, fish, cauliflower, asparagus, or other vegetables. Cook the vegetables in salted water, seved chilled or warm, topping with bread crumbs that have been browned in a generous amount of butter. You may also choose to add chopped hard boiled egg and herbs such as parsley or dill.

Enjoy Fasolka Szparagowa A La Polonaise. If you find yourself engaging in every mother’s favorite pastime, trying to get your kids to eat more vegetables, butter and bread crumbs couldn’t hurt, right?

Smacznego!

Lois

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Fasolka Szparagowa (Green Beans) A La Polonaise

★★★★★ 4.8 from 4 reviews
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: serves 4 - 6
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Ingredients

  • 1 pound green beans
  • salt
  • 1/2 cup unsalted butter
  • 3 tablespoons bread crumbs
  • 3 tablespoons finely chopped dill
  • pepper

Instructions

  1. Trim both ends of the green beans
  2. Heat a large pot of boiling salted water
  3. Add the beans to the boiling water, return to a boil, and simmer
  4. Cook the beans for 10 – 20 minutes (they should be al dente, firm but not crunchy)
  5. Remove from heat and drain
  6. Melt butter, when it begins to bubble, add the bread crumbs
  7. Stir and turn the mixture until golden brown
  8. Remove from heat
  9. Add beans to a serving dish and toss with butter and bread crumbs, top with dill
  10. Season as needed with salt and pepper

 

Sauerkraut Relish Recipe

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While I’m convalescing after surgery, I’ve asked my friend, Sue, to share her recipe for Sauerkraut Relish and write a guest post. We were lucky enough to attend the cookout Sue mentions and to be sent home with some of the leftovers! The beautiful color was the first thing to strike me about this relish, and the flavor and texture were also awesome! Thanks, Sue, for sharing and helping me out! Now, I’ll hand it over to Sue:

sauerkraut relish

My foodie brother introduced me to sauerkraut relish (or marinated sauerkraut), when he was in his brat phase. (That’s “brat” as in “bratwurst” … the other kind of brat phase was when he was much younger.) When I was invited recently to a cookout with the theme of “cookout classics,” I decided to bring sauerkraut relish to accompany the hotdogs. Rather than get my brother’s recipe, I pulled out my cookbooks that are collections of recipes from mid-last-century from the midwest. The sauerkraut relish had reminded me of my father’s cousin’s family recipe for shoe peg corn salad, as well as my Aunt Marion’s bean salad, so I also went through my recipe box. There seems to be a genre of mid-century midwestern marinated vegetable salads that all have similar themes and ingredients. The main hallmark seems to be a dressing composed of vinegar and sugar (ranging from equal parts to a preponderance of sugar), and the vegetables added to the main ingredient include onion, celery, and bell pepper (with some also calling for pimiento, jalapeño pepper, and/or grated carrot).

So, I sort of combined recipes and picked what sounded good. Since I had roasted a red pepper for an appetizer for the cookout, I opted not to use the pimiento, and I used a combination of yellow and orange bell peppers. I added a jalapeño pepper but wasn’t sure of the guests’ heat tolerance so removed the seeds and membranes. And I didn’t measure, so quantities are approximate.

My brother served the sauerkraut relish as a hot dog condiment, but the guests at the cookout treated it as a side dish. Which is, of course, perfectly OK.

sauerkraut relish

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Sauerkraut Relish

★★★★ 4 from 1 reviews
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Description

As a side or a topping, this sauerkraut relish adds terrific flavor, texture, and color!

Ingredients

  • One 32-oz jar sauerkraut
  • Several ribs of celery
  • One-half red onion
  • One bell pepper
  • One large jalapeño
  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1/3 cup oil
  • Salt and pepper to taste

Instructions

  1. Drain the sauerkraut well
  2. I also squeezed it over the colander till fairly dry
  3. Dice the celery, onion, and bell pepper
  4. Remove the seeds and membranes from the jalapeño and dice
  5. In a small saucepan over low heat, combine the sugar and vinegar and stir till dissolved
  6. Let cool
  7. Add to the vegetable mixture with the oil and salt and pepper to taste

Notes

Enjoy as a condiment or side dish

 

Creamed Mushrooms Grzyby w Sosie

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I’m making Creamed Mushrooms Grzyby w Sosie, but this certainly isn’t mushroom season in Poland; that would be in the fall, damp fall in the forest, not too cold! I sound as if I know about such things, but I haven’t ever gone mushroom picking.

I would certainly go if invited, but it does make the American in me just a little bit uncomfortable. We’re so careful about such things. Growing up in the desert, my mother’s advice was never eat toadstools, wash your hands if you touch them.

Creamed Mushrooms Grzby w Sosie

 

It seems that every family in Poland has at least one expert, who knows what’s safe to eat, and who knows where to go to find the best mushrooms. As you drive through the forest, you’ll see automobiles parked  on dirt roads and families wondering about with big baskets.

Purchases via the Amazon links above earn a small commission for the website.

Since it’s March, and I’m in the desert, I’ve purchased mushrooms; the selection available here is nothing compared to my Polish supermarket, or even the neighborhood deli. The next time I return from Poland, I think there will be strings of dried mushrooms in my suitcase.

Even with cultivated mushrooms (I used half white button and half crimini), Creamed Mushrooms Grzyby w Sosie, will make a delicious Lenten supper. I’m serving my mushrooms and sauce over noodles, but you could pour this over toast, or everyone’s favorite, potato pancakes!

mushrooms in cream sauce over pasta with asparagus on white plate

This recipe comes from Treasured Polish Recipes for Americans, but I’ve edited a bit as I remember a favorite mushroom soup recipe. I’m embellishing a bit, cooking some minced shallot with my mushrooms, and adding a dash of cayenne pepper. I think if you just read the ingredients, you’ll know that you’ll like it: mushrooms, stock, cream, sherry. What could be better?!!!

Smacznego!

Lois

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Creamed Mushrooms Grzyby w Sosie

★★★★★ 5 from 2 reviews
  • Author: Polish Housewife
  • Category: Main or Side
  • Cuisine: Polish
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Ingredients

  • 1 pound mushroom, sliced
  • 1 shallot, minced (optional)
  • salt and pepper
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup chicken stock
  • 1 cup heavy cream
  • 2 tablespoons sherry
  • dash cayenne (optional)

Instructions

  1. Saute mushrooms an shallot in 2 tablespoons butter for 10 minutes
  2. Remove from pan and set aside
  3. Heat remaining 2 tablespoons butter, add flour, stirring for a few minutes to cook the flour
  4. Stir in chicken stock and cream, season with salt, pepper and cayenne if using
  5. Simmer for 5 minutes
  6. Add cooked mushrooms and sherry

Notes

Serve on toast, noodles, or potato pancakes

 

Polish Cabbage Salad Sałatka z Kapusty

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With my reference point being the Sonoran desert, I’ll say that so much of Poland is farmland. Any drive outside of the city will have you passing cultivated earth. Beautiful yellow fields of flowering rape weed, beets, carrots, and the largest cabbage I have ever seen, seriously, cabbage the size of basketballs. Cabbage is the number one vegetable crop in Poland. It’s so popular; it plays a role in most traditional Polish dishes, and even in some that aren’t so traditional. Think of gołąbki (stuffed cabbage leaves), bigos (a hearty hunter’s stew), cabbage based pierogi fillings, kapusta kwaszona (sauerkraut), cabbage on a hot dog, cabbage on a kabab, even a simple Polish cabbage salad like this one. It’s the sort of thing you’ll find in any buffet line, or served along side your main dish. It reminds me of coleslaw, but it’s lighter, more salubrious.

Polish Cabbage Salad

In this case, the shredded cabbage is lightly cooked (chemically) in lemon juice and salt, just enough to wilt it a bit. The addition of shredded apple and a smidge of powdered sugar, along with the lemon juice, add to the sweet and sour combination that I associate with coleslaw. I made this according to the recipe, but if I’d had a carrot, I would have shredded that too to add a bit of color. The recipe comes from Treasured Polish Recipes for Americans, published by Polanie Club In Minneapolis, Minnesota. It was first published in 1948. The used copy I have is from the 15th printing in 1973. I saw something online about a 25th printing, so it’s been a very popular cookbook for decades!

This Polish Cabbage Salad is just what I remember from our time in Poznan. I’ve tried to recreate it on my own, but it was never quite right, the texture, the subtle favors that complement the cabbage. I’m thrilled to be adding this recipe to my collection.

As for the actual preparation, I used the slicing blade on my food processor, but it left the cabbage in bigger pieces that I wanted, so I popped it back in the processor with the steel blade and blitzed it for just a second or two to get finer pieces. I had planned to use a Granny Smith apple, but forgot to buy one. 🙁 The Gala apple I had on hand, worked very well. I didn’t have any dill seed in the spice rack, but I did have an envelope full of dill flowers that had gone to seed in a cupboard waiting to be planted. So I picked out the fine little stems and managed to get the required 1/2 teaspoon.

Give this a try, I think you’ll find a lot of menus that would benefit from a serving of this light and crisp Polish Cabbage Salad.

Smacznego!

Lois

(The Amazon links below are affiliate links, meaning Amazon sends me a few cents if you make a purchase)

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Polish Cabbage Salad

Polish Cabbage Salad Sałatka z Kapusty

  • Category: Salad
  • Cuisine: Polish
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Description

A light and crisp salad of shredded cabbage and apple, dressed in lemon juice and oil

Ingredients

  • 1 small head cabbage, finely shredded
  • juice of one lemon
  • 1 teaspoon salt
  • 1 apple, grated
  • 1/2 teaspoon dill seed
  • Dash of garlic powder
  • 1 tablespoon powdered sugar (granulated will work too)
  • 1/2 cup vegetable oil
  • 1 small carrot, grated (optional)

Instructions

  1. Mix the cabbage with the lemon juice and salt.
  2. Let stand for 4 hours or refrigerate overnight
  3. Add the apple, dill seed, garlic powder, sugar, oil, and carrot (optional)
  4. Toss lightly

Polish cabbage salad


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Racuchy, a healthy pancake

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A recent outing with a new friend from Poland brought me this easy to make recipe for Racuchy, a healthy pancake, in this case flavored with banana.

Racuchy, a healthy pancake from Poland with just 3 ingredients!

Maggi, my source for this recipe, is here for a few months with her two young sons while her husband is training to become an instructor pilot in the F-16. He was one of Ed’s first students in Poznań. I don’t think Maggi and I  ever met in Poland, if we did it would have been a brief hello at a the Pilot of the Year Ball, an occasion when I would meet at least 50 new people, Polish pilots and their wives. What can I say? They were all young, very tall, and beautiful; it was hard to keep everyone straight in my mind.

Now we’ve had a chance to spend time together and get to know each other. Maggi is brilliant, a woman with multiple advanced degrees, who is a stay at home mom for now, or household manager as she calls it. That’s so true. I work at a large church as the Parish Administrator. Officially, I take care of the business affairs of the church, but the best way I can describe it to some is to say that it’s like I’m the mom of a very large family and we live in a very big old house. Roof leak after the rain, need to register for a conference, order cake for a parish celebration, dead bird in the garden, bills to be paid, my list of responsibilities goes on and on.

Maggi asked about the Polish recipes on my blog. I told her what was  the most popular, and she gave me this recipe for racuchy. It’s so simple that I could remember it as we chatted while I drove us to our destination, but she followed up with a Facebook message to be sure I wouldn’t forget.

I made racuchy (pronounced rat-su-hay) this morning and Ed and I both enjoyed them. To keep challenging herself during her household manager years, Maggi has become a personal trainer and studied nutrition. Her recipe has three ingredients, is gluten-free and has no added sugar. The texture is nice, I didn’t miss the structure added by the gluten in wheat flour as I often do. The banana flavor was just right. The butter in the photo? That was Ed’s very American suggestion. Maggi serves hers with berries.

Smacznego!

Lois

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Racuchy, a healthy three ingredient pancake from Poland!

Racuchy, a healthy pancake

  • Author: Polish Housewife
  • Yield: 10 - 12 pancakes
  • Category: Breakfast
  • Cuisine: Polish
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Description

A super healthy, 3 ingredient pancake, with no added sugar and gluten-free!

Ingredients

  • 3 eggs
  • 1 banana
  • 5 tablespoons rolled oats
  • pinch salt

Instructions

  1. Blitz all of the ingredients in a blender
  2. (Maggi’s recipe doesn’t call for salt, but I think a pinch brightens other flavors)
  3. Pour onto a hot, greased griddle or frying pan
  4. Turn when the bubbles around the edge begin to pop

Notes

I’ve written the recipe as it was given to me. I only had two large eggs when I made this and my bananas were small, so I used two. It’s forgiving; they were perfect!

Racuchy a healthy pancake with just 3 ingredients!