Ingredients with Measurements:
- 2 cups of tvorog (Russian cottage cheese)
- 2 eggs
- 1/4 cup of all-purpose flour
- 1 tablespoon of sugar
- 1/4 teaspoon of salt
- 1/4 cup of milk
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of vanilla extract
- Butter or oil for frying
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the tvorog, eggs, flour, sugar, salt, milk, baking soda, and vanilla extract. Mix well until smooth.
2. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the skillet.
3. Using a spoon or ladle, scoop the batter onto the skillet to form small pancakes.
4. Cook the pancakes for 2-3 minutes on each side or until golden brown.
5. Remove the pancakes from the skillet and repeat the process until all the batter is used up.
6. Serve the pancakes warm with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
This recipe makes about 10-12 small pancakes.
Nutritional information:
Calories: 80
Fat: 3g
Carbohydrates: 7g
Protein: 6g
Substitutions for ingredients:
- You can use ricotta cheese or cream cheese instead of tvorog.
- You can use almond flour or coconut flour instead of all-purpose flour.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add some lemon zest or orange zest to the batter for a citrusy twist.
- Add some chopped nuts or dried fruits to the batter for extra texture and flavor.
- Serve the pancakes with some fruit compote or jam.
Tips and tricks:
- Make sure the skillet is hot enough before adding the batter to prevent the pancakes from sticking.
- Use a non-stick skillet or griddle to make flipping the pancakes easier.
- Don't overmix the batter to prevent the pancakes from becoming tough.
Storage instructions:
You can store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pancakes, simply microwave them for 30 seconds or until warm.
Presentation ideas:
You can stack the pancakes on a plate and drizzle some honey or syrup on top. You can also add some fresh berries or whipped cream on top for a more decadent presentation.
Garnishes:
Fresh berries, whipped cream, honey, syrup, fruit compote, jam, chopped nuts, and dried fruits.
Pairings:
These pancakes go well with coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad, scrambled eggs, bacon, or sausage.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter to thin it out.
- If the pancakes are too thin, add a little more flour to the batter to thicken it up.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Tvorog pancakes are a popular breakfast dish in Russia and other Eastern European countries. They are often served with sour cream, honey, or jam.
Flavor profiles:
These pancakes are slightly sweet and tangy, with a creamy and fluffy texture.
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings.
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Region: Russian