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Curd Cheese Pancakes

The Lithuanian breakfast classic: curd cheese, egg and a little flour, fried until golden.

22 min

2 servings

Difficulty 2/5

Breakfast

Prep 10 min · Cook 12 min

Curd cheese carries the whole dish, so there is only enough flour to hold it together — about three tablespoons for 250 g. They are fried slowly on medium-low heat, which colours the outside while the curd inside heats through.

Per serving

356

kcal / serving

Protein 24 gCarbs 23 gFat 18 g

Ingredients

Written for 2 servings. Change the servings to rescale every amount.

  • Curd / Quark

    250 grams

  • Chicken Egg, whole

    1 medium (51 grams)

  • Wheat Flour

    3 tablespoons (24 grams)

  • Honey

    1 tablespoon (21 grams)

  • Vanilla Extract

    1 teaspoon (4.2 grams)

  • Salt

    1 pinch

  • Rapeseed Oil

    1 tablespoon (14 grams)

  • Sour Cream 15% · Garnish

    2 tablespoons (30 grams)

Steps

  1. Press the curd cheese through a sieve into a bowl, or mash it well with a fork. Lumps stay lumps in the finished pancake.

    4 min

  2. Stir in the egg, honey, vanilla and salt, then fold in the flour. The dough is soft and sticky, not pourable.

    3 min

  3. With floured hands, shape 6 flat rounds about 2 cm thick.

    3 min

  4. Heat the oil in a pan over medium-low heat and fry the pancakes for 4-5 minutes a side, until deep golden. Low heat matters — on high heat the outside colours before the curd inside is hot.

    12 min

  5. Serve hot with a spoon of sour cream on the side.

    1 min

Serving suggestion

Sour cream is the standard, but berries or apple sauce work just as well.

Storage

Keeps 2 days in the fridge in a closed container. Reheat in a pan.

Notes

Use the 0% curd for a leaner version — the dough is wetter, so add one more tablespoon of flour.

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