Go Back
–+ servings

Russian curd pancakes with kefir

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 servings
Print the recipe

Ingredients

  • 300 g fresh curd cheese Use well-drained tvorog; weigh after draining. For ricotta, drain overnight in a cloth-lined sieve in the refrigerator, then weigh. Allow extra time for draining.
  • 100 ml plain milk kefir Use unsweetened kefir; add less if the cheese is still moist so the batter stays thick enough to mound on a spoon.
  • 2 tbsp granulated sugar
  • 1 pinch salt
  • 1 egg
  • 100 g all-purpose flour
  • 50 ml vegetable oil For frying; add between batches as needed. You may not need it all.

You will need

  • Mixing bowl
  • Fine sieve
  • Cheesecloth, if using ricotta
  • Mixing spoon and tablespoon
  • Frying pan with lid
  • Pancake turner
  • Food thermometer
  • Kitchen paper

Instructions

  • Press the drained curd through the sieve into the mixing bowl to break up any coarse lumps.
  • Mix the kefir, sugar, salt and egg into the curd, using less kefir if the cheese is still moist.
  • Sift in the flour and mix just until no dry flour remains; the batter should mound on a spoon.
  • Heat some of the oil in the frying pan over medium heat.
  • Spoon small mounds of batter into the pan, leaving enough space between them to flip easily.
  • Fry for 3–5 minutes, until the underside is golden.
  • Flip the pancakes and cook over low heat with the lid on for about 4–5 minutes; continue cooking as needed until the underside is golden and a food thermometer reads at least 71°C (160°F) in the centre.
  • Transfer to kitchen paper to absorb excess oil.
  • Cook the remaining batter in batches, adding oil as needed.

Storage and safety

Put leftovers in a shallow covered container and refrigerate within 2 hours, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3 days. Reheat to a centre temperature of 74°C (165°F).