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Golden Russian Cheese Pancakes

Experience the savor of Russian tradition with our straightforward recipe for Golden Russian Cheese Pancakes. These little discs of creamy farmer's cheese are lightly crisped to perfection, conjuring a glorious blend of textures with each bite. The pancakes retain a delightful slight tang and are li...
3
25 min
TOTAL TIME
435
CALORIES
$1.93
PER SERVING
Golden Russian Cheese Pancakes
Ingredients
9 INGREDIENTS
4 SERVINGS
All-purpose Flour
1 1/2 cups all-purpose flour
Baking Powder
1 tsp baking powder
Baking Soda
1/2 tsp baking soda
Salt
1/4 tsp salt
Vegetable Oil
2 tbsp vegetable oil
for frying
Eggs
2 large eggs
Farmer Cheese
11 g farmer cheese
Granulated Sugar
1/4 cup granulated sugar
Liquid Vanilla
1/2 tsp liquid vanilla
Directions
8 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
In a medium bowl, combine farmer’s cheese, eggs, granulated sugar, and liquid vanilla. Stir to mix until most of the cheese is broken down and the mixture is creamy. It's okay if there are a few lumps, which would give your pancakes a lovely texture.
2
Sprinkle baking powder, baking soda, and salt into the bowl. Stir well until nicely incorporated.
3
Add flour in two batches, mixing well after each addition. Stop when the batter reaches a thick consistency and doesn't easily fall off the spoon. You want a batter that can hold its shape nicely but is still slightly sticky.
4
Warm a skillet over medium heat and add vegetable oil. Once the oil is hot, reduce the heat to low.
5
With a tablespoon, scoop some batter and drop it into a separate bowl of flour. Sprinkle flour over the scoop of batter, then gently shape it into a small pancake using your hands. Pat off excess flour.
6
Place the pancake on the skillet and repeat the process until the skillet is filled with pancakes ensuring they're not overlapping.
7
Cover the skillet with a lid and cook for two minutes. Once the bottom side is golden brown, flip the pancakes and cover the skillet again for another two minutes.
8
Once both sides are golden brown, transfer the pancakes onto a serving plate. Repeat the frying process with the remaining batter, adding more oil if needed.
Health Info
Macros
51g
CARBS
17g
FAT
19g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What ingredients do I need to make pancakes?
Do I need to sift the flour?
Can I use a different type of milk, like almond milk or soy milk?
Can I substitute the eggs for something else if I'm vegan?
How do I know when to flip the pancakes?
What's the best way to keep the pancakes warm while I cook the rest of the batter?
What can I add to the batter for extra flavor?
Can I make the batter ahead of time?