Russian Farmer's Cheese Pancakes: The KGB Exposed!

1
Colette Z

By
@cocointhekitchen

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.

Rating:
★★★★★ 1 vote
Serves:
4, 2 each
Prep:
20 Min
Cook:
20 Min

Ingredients

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

How to Make Russian Farmer's Cheese Pancakes: The KGB Exposed!

Step-by-Step

  • 1Place 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.
  • 2Beat 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.
  • 3If 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.
  • 4Put 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.
  • 5Shape 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.
  • 6After 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.
  • 7Serve hot with cold sour cream and your favorite jam.

Printable Recipe Card

About Russian Farmer's Cheese Pancakes: The KGB Exposed!

Course/Dish: Eggs, Pancakes