Description
Delightful cheese pancakes infused with zesty lemon, perfect for breakfast or brunch.
Ingredients
Scale
- 600 g tvorog (farmer’s cheese), slightly pressed (3 1/2 cups)
- 1 large egg
- 1 egg yolk
- 6 tbsp sour cream (plus more for serving)
- 6 tbsp sugar
- 1 tsp vanilla extract
- 6 tbsp wheat farina (cream of wheat)
- Zest from 3 large lemons
- 1/4 to 1/2 cup all-purpose flour (for dusting)
- 1/4 cup cooking oil (such as avocado oil)
- 2 tbsp butter
- Fruit preserves (for serving)
Instructions
- Combine the farmer’s cheese, egg, egg yolk, sour cream, sugar, vanilla extract, lemon zest, and wheat farina in a mixing bowl.
- Whisk until you achieve a smooth, creamy batter.
- Gradually incorporate flour to form a sticky, manageable consistency.
- Heat your skillet or griddle over medium heat, then drizzle in cooking oil.
- Scoop about 2 tablespoons of the batter for each pancake, flattening them slightly.
- Cook for approximately 3-4 minutes on each side, until golden brown.
- Add a tablespoon of butter during the last minute of cooking.
- Serve warm with sour cream or fruit preserves and a sprinkle of lemon zest.
Notes
For variations, consider adding blueberries or chocolate chips to the batter. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg