Dishes

Update date: 14 October 2013
'Cieszyńskie poleśniki' (pancake's)

Ingredients:

Dough:

  • 1 kg of smooth flour
  • 100 g of sugar
  • 1 whole egg
  • 1 yolk
  • 80 g of yeast
  • 0.6 l of milk
  • 1 flat teaspoon of salt
  • 150 g of butter
  • 16 white cabbage leaves with a diameter of ca. 30 cm
  • 300 g of gingerbreadb (pulverized)
  • 300 g of powdere
  • sugar
  • 1 l of milk
  • 2 spoon of sugar
  • 400 g of butter
  • 2 teaspoons of cinnamon

 

Directions:

Prepare the yeast cake:

add crushed yeast to the flour, pour in the milk, add a tablespoon of sugar and mix until the yeast melts. Leave the dough for 15-20 min. so it rises. Melt the butter, add sugar, salt, egg, yolk and mix. Add this mass to the dough and knead until smooth and dry. Leave it for ca. 10 min.
so it rises slightly. Wash the cabbage leaves and scald them. Put 3 spoons of dough on 8 cabbage leaves and spread evenly. Leave them so they rise slightly, and then bake in the oven (180-200°C). After baking, cover each portion with the second leaf, flip over and continue baking. When the cabbage cake is ready, remove the leaves and leave it to cool down. When cool, soak in milk cooked with sugar, sprinkle with powdered sugar, pulverized gingerbread and melted butter, and then arrange them in two stacks, 4 pieces each. Leave them for several hours. Warm them in the oven before serving.

 

 

This meal was prepared by the Country Homemakers’ Association from Cieszyn-Mnisztwo during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec.