Russian Farmer's Cheese Pancakes: The KGB Exposed!

Colette Z


Made from a Russian farmer's cheese called tvorog, these buttery pancakes are great for breakfast,
but especially good as a luscious late-night snack.


★★★★★ 1 vote

4, 2 each
20 Min
20 Min


  • 2 lb
    quark/tvorog cheese
  • 1 c
  • 2
    egg yolks
  • 1
    whole egg
  • 4 Tbsp
  • 1/2 tsp
  • 1/2 tsp
    lemon zest
  • 1 tsp
    vanilla extra
  • 1 stick
  • 1 pt
    sour cream
  • 1 jar(s)
    sour cherry jam

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.

Printable Recipe Card

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