Gluten-Free Polish Brunch Feast: Delicious Polish Pancakes (Nalesniki) Stuffed with Mouthwatering Cottage Cheese and Berry Compote

Allergens

Milk, Eggs

Ingredients

• 1 cup gluten
• free all
• purpose flour (e.g., Bob's Red Mill)
• 2 large eggs
• 1 cup milk (dairy or non
• dairy, like almond or oat milk)
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted
• 1 cup cottage cheese
• 2 cups mixed berries (e.g., strawberries, blueberries, raspberries)
• 1/2 cup water
• 2 tablespoons granulated sugar (for compote)
• 1 teaspoon lemon zest (optional)

Instructions

1. In a large mixing bowl, whisk together the gluten free flour, eggs, milk, sugar, and salt until smooth. Stir in the melted butter. Cover and refrigerate for at least 30 minutes.
2. Meanwhile, prepare the berry compote by combining the mixed berries, water, sugar, and lemon zest (if using) in a small saucepan over medium heat. Cook, stirring occasionally, until the berries release their juices and the mixture thickens, about 10 minutes. Set aside to cool slightly.
3. Heat a non stick skillet or griddle over medium heat. Pour about 2 tablespoons of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges are set, then flip and cook the other side until golden brown. Repeat with the remaining batter.
4. To assemble the Nalesniki, place a spoonful of cottage cheese in the center of each pancake, then fold the pancake over the filling to enclose it completely.
5. Serve the Nalesniki immediately with the warm berry compote drizzled on top and enjoy a delightful gluten free Polish brunch feast.

Chef’s Insight

The key to perfect Nalesniki is using a non-stick skillet and ensuring the batter is well-rested before cooking.

Notes

For the best results, use a gluten-free all-purpose flour blend specifically designed for baking.