russian farmer's cheese pancakes: the kgb exposed!

How To Make russian farmer's cheese pancakes: the kgb exposed!

• 1

  Place a colander over a large bowl and cover with a piece of clean cheesecloth. Put the cheese over the cheesecloth , wrap into a tight bun and allow the whey to drain, about 8 hours or overnight in the refrigerator. To make the batter, discard the whey, remove the cheesecloth and place the strained cheese into the bowl.
• 2

  Beat the yolks and egg together and add to the cheese. Add the sugar, salt, zest, vanilla and incorporate everything together using a fork. Dad finds a potato masher works well.
• 3

  If you're not ready to eat them yet, cover the bowl with plastic and store in the fridge for up to 1 day. The dough travels well, too, if you want to take them to your daughter's house and spoil her. When you're ready to fry them, gently start heating a nonstick pan, add a dab of butter and a drizzle of oil, so the butter doesn't burn. Cut a piece of parchment paper and place it over a clean plate/tray.
• 4

  Put some flour onto another plate/tray and cover your palms with flour. Take a tablespoon of dough and roll it into a ball about the size of a lime. Rest it onto one palm and with the flat of the fingers of your other hand, pat the ball down into a patty about 1/2 an inch thick.
• 5

  Shape the rest of the pancakes. Once the butter/oil has started to bubble and brown, gently place the pancakes, one at a time into the pan. Take good care not to splatter any hot oil onto your hand.
• 6

  After about 2 minutes, lift a pancake slightly to see how crispy brown the bottom has gotten. Flip the pancakes and rotate the pan for even heating.
• 7

  Serve hot with cold sour cream and your favorite jam.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card