Wednesday, 27 July 2011

Cottage cheese pancakes


It's beens 2 years since I have tried the Tvorog, a very typical cheese in the Eastern Europe, and used very often in cookery. At that time, I had it with home-made jam, but in countries such as Russia, Ukraine or Poland people also serve it with pancakes. I remember the smoothness of this cheese, it was so delicious. And although it is hard for me to find it nowadays, one can always substitute it for cottage or any other soft/fresh and unsalted cheese.


225 gr. Cottage /fresh cheese
3 tablespoons flour 
1 egg +1 egg yolk
3 tablespoons sugar
1 tsp. vanilla extract


Mix all the ingredients into a bowl and beat well until the mixture is creamy. Take a non-stick skillet to medium heat and add a little oil. Pour a tablespoon of batter and fry for 1 minute over medium (not too strong) heat, making sure it doesn't burn. Turn the pancake with a spatula and cook the other side for another minute. Remove the pancake and place it on a plate. Repeat the process until the batter is finished. Enjoy the pancakes with yogurt, honey, cinnamon and / or scarlet fruits.

Source: Adapted slightly from "The food and cooking of Russia" by Elena Makhonko



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