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Twaróg (Polish Curd Cheese) Pancakes
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Source: https://recipheon.com/en/recipes/desserts/twarog-pancakes
About this recipe
Twaróg pancakes are small, tender pancakes made with twaróg, eggs, all-purpose flour, vanilla, and a little sugar, with a delicate cheesecake-like flavor. The twaróg keeps them moist and makes them more filling, while baking powder gives the batter a slight lift as the pancakes fry. Mix just until combined to keep the pancakes from becoming dense. Fry small portions over medium heat until the bottoms are golden and the centers remain soft.
Ingredients
250 g Polish pressed curd cheese (twaróg)
2 eggs
3 tablespoons all-purpose flour
1 teaspoon sugar
a pinch of vanilla
1 teaspoon baking powder
Steps
Mash the twaróg in a bowl, breaking up large lumps. Add the eggs, sugar and vanilla, then mix with a spoon until as even as possible; some of the cheese's texture may remain.
Mix the flour with the baking powder and add to the cheese mixture. Combine briefly, just until no dry streaks remain. The batter should be soft but spoonable.
Leave the mixture for a few minutes so the flour absorbs moisture. Stir gently before cooking without working it for too long.
Heat a nonstick skillet over medium heat. Add small, fairly flat portions without any extra fat, leaving space to turn them. Cook for roughly 2–3 minutes on each side; lower the heat if the undersides brown too quickly.
Turn with a wide spatula only once the underside is golden and the edges and top begin to set. Cut open the first pancake after cooking to check: the center may be soft from the twaróg, but the egg-and-flour mixture should be set, with no liquid batter.
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