Pancakes z owocami

Name: Pancakes z owocami
Prep time: 16 min
Cook time: 18 min
Total time: 34 min
Cuisine: Polish
Ingredients: 200 g Wheat flour; 2 Egg; 250 ml Milk; 250 g Natural yogurt, divided; 40 g Butter, melted, divided; 1 tsp Baking soda; 25 g Sugar; 250 g Strawberry, sliced; 200 g Blueberry, divided

Pancakes z owocami · ready in 34 min · 4 servings · 438 kcal per serving · easy · 9 ingredients

A Polish-style breakfast stack with tender yogurt batter, blueberries folded inside, and fresh strawberries spooned over the top.

Prep: 16 min
Cook: 18 min
Total: 34 min
Serves: 4
kcal: 438
Difficulty: easy

Polish Breakfast Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

200 gWheat flour
2Egg
250 mlMilk
250 gNatural yogurt, divided
40 gButter, melted, divided
1 tspBaking soda
25 gSugar
250 gStrawberry, sliced (to serve)
200 gBlueberry, divided

Equipment

stovetop, kitchen scale, mixing bowl, whisk, measuring jug, knife, cutting board, skillet, spatula, ladle, serving plate, small saucepan

Instructions

Mise En Place
Gather and weigh all ingredients; set out a mixing bowl, whisk, measuring jug, knife, cutting board, skillet, spatula, ladle, and plates. · 5 min
What to look for: Ingredients are measured and tools are within reach.
Mix Batter
Melt 25 g butter gently, then whisk flour, sugar, baking soda, eggs, milk, and 150 g yogurt into a thick batter with a few tiny lumps. · 4 min
What to look for: Batter is thick, pale, and slightly lumpy, not foamy.
Rest Batter
Rest the batter for 5 minutes at room temperature so the flour hydrates and the baking soda begins to lighten the mixture. · 5 min
What to look for: Batter looks slightly thicker with small bubbles at the surface.
Fold Fruit
Fold 150 g blueberries through the batter with 3 gentle turns, then slice strawberries and keep 50 g blueberries for topping. · 4 min
What to look for: Blueberries are evenly dotted through the batter without streaks of crushed fruit.
Fry Pancakes
Heat the skillet over medium heat, brush with remaining butter, ladle batter, and fry 2-3 minutes per side until puffed and golden. · 18 min
What to look for: Edges look set, tops show bubbles, and both sides are golden brown.
Serve Warm
Stack the pancakes on plates and top with sliced strawberries, reserved blueberries, and spoonfuls of natural yogurt. · 3 min
What to look for: Stacks are warm, glossy with fruit juices, and finished with white yogurt.

Nutrition (per serving)

kcal	438
Protein	13 g
Carbohydrates	63 g
of which sugars	21 g
Fat	15 g
of which saturated	9 g
Fibre	4 g
Sodium	437 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Wheat flour

Plain wheat flour: Use the same weight; this is the closest direct equivalent for a classic batter.

Egg

Natural yogurt: Use 60 g yogurt per 1 egg; the pancakes will be softer and less springy.

Milk

Water: Keeps the batter pourable but makes the pancakes less rich.

Natural yogurt

Milk: Use mainly in the batter; the topping will be thinner and less tangy.

Butter

Sunflower oil: Use 32 g oil for 40 g butter; the pancakes lose some buttery aroma.

Baking soda

Egg: Separate 1 listed egg and whip the white for lift; the pancakes will be denser.