Russian Farmer's Cheese Pancakes: The KGB Exposed!
but especially good as a luscious late-night snack.
- 2 lb
- quark/tvorog cheese
- 1 c
- egg yolks
- 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
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.
Add the sugar, salt, zest, vanilla and incorporate everything together using a fork.
Dad finds a potato masher works well.
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.
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.
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.
Flip the pancakes and rotate the pan for even heating.