Ingredients
Original recipe: 8 thick cheese pancakes. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gDry farmer cheese made with vegetarian rennet
- 1 eachEgg
- 80 gAll-purpose wheat flour
- 35 gSugar
- 1 tspVanilla extract
- ⅛ tspSalt
- 20 mlNeutral oil
- 15 gButter
- 120 gSour cream
- 150 gFresh berries washed
Make it
- Press the farmer cheese through a sieve or mash it very thoroughly. Mix with egg, sugar, vanilla, salt and 50 g of the flour until a soft, cohesive mixture forms.
- Spread the remaining flour on a plate. Divide the mixture into 8 pieces, coat lightly in flour and shape into discs about 1.5 cm thick.
- Heat the oil and butter in a nonstick skillet over medium-low heat. Cook the pancakes in two batches for 4–5 minutes per side, until golden and the centers are set and hot, reaching 160°F/71°C.
- Divide between four plates and serve with sour cream and berries.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.