Russian Farmer's Cheese Pancakes: The KGB Exposed!
but especially good as a luscious late-night snack.
2 lbquark/tvorog cheese
1/2 tsplemon zest
1 tspvanilla extra
1 ptsour cream
1 jar(s)sour cherry jam
How to Make Russian Farmer's Cheese Pancakes: The KGB Exposed!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot with cold sour cream and your favorite jam.