Fresh Cheese Pancakes
July 4th, 2009 in Main Dishes, No-meat by Julia Volhina
Total cooking time: 45min
There is more than one recipe for pancakes on this website, if you are looking for some other recipe, try here: all pancake recipes.
Fresh White Cheese Pancakes are good choice for the family breakfast or snack. Fresh cheese is a source of the calcium, therefore this is very good food for kids whose growing body needs a lot of calcium.
Cheese pancakes are very fast and very easy to do. The only hassle with this recipe can be to find good quark-kind fresh cheese. So try Russian, Ukrainian or Polish shop if you can’t locate it local supermarket, or make it yourself.
Ingredients:
- 0.5 – 0.8lb of fresh white cheese (quark)
- 1 egg
- 2 tbsp of sugar
- 1/2 tsp of salt
- All purpose flour
- Sunflower oil
How to make, step-by-step:
-
To prepare fresh cheese pancakes you will need quark (fresh cow milk cheese, in russian: tvorog). I had troubles to find it in US, so if you don’t have it in your local stores, ask in Russian / Ukrainian / Polish shops, most probably you will find it there:
Fresh Cheese Pancakes Recipe: Step 1 -
Mash fresh cheese in a bowl:
Fresh Cheese Pancakes Recipe: Step 2 -
Add salt, sugar and egg and mix everything:
Fresh Cheese Pancakes Recipe: Step 3 -
Add 2-3tbsp of all-purpose flour (if you like more firm pancakes add more of flour) and knead the dough:
Fresh Cheese Pancakes Recipe: Step 4 -
Take a bit of dough with a spoon, roll it the flour to make a dough ball:
Fresh Cheese Pancakes Recipe: Step 5 -
Make a cake from a dough ball:
Fresh Cheese Pancakes Recipe: Step 6 -
Prepare several cheese pancakes and fry them over on the frying pan warmed up with a bit of sunflower oil (approx 3 mins for each side):
Fresh Cheese Pancakes Recipe: Step 7 -
Fresh Cheese Pancakes can be served hot or cooled to room temperature with sour cream or/and sugar:
Fresh Cheese Pancakes
I’ll give this a try with our fresh delivery of white cheese from Minsk. Surely to give my weekend guests a treat! 🙂
yeah the quark I found in sainsbury’s here in the UK was very creamy so used more flour. The cheese in the photo looks similar to feta, so I will have a go with that as well. Very nice quick and filling recipe
Feta may be a bit salty for this one, but who knows, it may work…
Thank you for your comment!
Hey you are right! I came here to report that feta is indeed too salty, certainly after eating the 1st two pancakes. It tastes much better with the creamier quark and more flour 🙂
Hi I am living in Germany and we have quark here, but it’s in ‘creamy’ form – can I use that for your recipes that call for quark?
Btw thanks for all the recipes, I love your site!
When I was living in Austria, I used cheese called “topfen” for such recipe. If you have such, I would suggest using it rather than creamy one.
Yum-Yum! I just made these for breakfast today and they were delicious. I made my own cottage cheese from whole milk (we can get it here in France!) and then also added a dash of vanilla sugar. Thanks again and do you have some other recipes with cottage cheese?…:) Have a wonderful week-end!
I am planning to attempt to make fresh cheese myself one day too :)); vanilla sugar is great addition as well!
I do in fact have a couple more recipes for fresh cheese, this one if my favorite: https://www.enjoyyourcooking.com/desserts/west-ukrainian-cheese-cake.html , it tastes great, but sometimes hard to get it looking good :)))
And here are several more:
https://www.enjoyyourcooking.com/main-dish-recipes/lazy-varenyky-fresh-cheese-dumplings.html
https://www.enjoyyourcooking.com/main-dish-recipes/crepes-with-fresh-cheese.html
https://www.enjoyyourcooking.com/salads/radish-soft-cheese-salad.html
The rest of cheese recipe can be found here: https://www.enjoyyourcooking.com/tag/fresh-cheese
Thank you Julia !!! And if I were to make a cheesecake with raisins or cranberries, how much should I put ?
I would put about half of cup or less, but this is up to taste I think.
These were absolutely heavenly, but I ended up adding at least twice as much flour as you suggested to get the “look” you have. We can’t wait until the tvorg arrives in our EU market again, so I can make more!
Yep, amount of flour may differ depend of how liquid the fresh cheese is. And good tvorog it is hard to find here ins US… I am thinking to try to make some myself, found where to get good milk already… Just need to a small kick to try it 🙂
I have noticed you are using friendship brand. They also have no salt added cottage cheese and farmers cheese. The second one is exactly like our tvorog but I buy cottage cheese lately manly because its much cheaper and if you drain it under press you can get a good quality tvorog as well. And when I’m in a hurry I don’t even bother with that its perfect for zapekanka but syrnyky would just require a little more semolina or flower.
I will give it a shoot, I was actually planning to make tvorog myself as a recipe, because ppl asked about it, I just never got around to do it.
Tried cottage cheese small curds from friendship brand, it works but is a bit more liquid (meaning can’t be formed by hands and probably shouldn’t 🙂 ). I think I will end up making a separate recipe for the cottage cheese pancakes, I liked how they ended up.