Ukrainian Cottage Cheese Pancakes

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These tender, golden-brown cottage cheese pancakes are a beloved Ukrainian breakfast staple with crisp edges and a soft, creamy center. Naturally rich from farmer's cheese, they pair beautifully with cool sour cream, sweet jam, or fresh berries for an effortless brunch.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 19 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 1 gFiber
• 22 gSugar
• 20 gProtein
• 380 mgSodium
• 200 mgPotassium
• 180 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the pancakes

• 2 cups (450 g) full-fat cottage cheese or farmer's cheese, well-drained
• 2 large eggs
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (65 g) all-purpose flour, plus extra for dusting
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 1/4 teaspoon baking soda

For frying and serving

• 3 tablespoons neutral vegetable oil
• 1/2 cup (120 g) sour cream
• 1/4 cup (80 g) raspberry or strawberry jam
• Powdered sugar and fresh berries, for garnish

Directions

1. Press the cottage cheese through a fine-mesh sieve into a large bowl (or pulse briefly in a food processor) until smooth and free of lumps for the silkiest texture.
2. Add the eggs, sugar, vanilla, salt, and baking soda to the bowl and stir vigorously until completely uniform and slightly fluffy.
3. Sift in the flour and fold gently with a spatula just until a soft, slightly tacky dough forms; avoid overmixing so the pancakes stay tender.
4. Dust a clean work surface with flour, turn the dough out, and pat it into a log about 2 inches (5 cm) in diameter. Cut into 12 to 14 equal pieces, roll each into a ball, then flatten into patties about 1/2 inch (12 mm) thick.
5. Heat 1 1/2 tablespoons of oil in a large non-stick skillet over medium heat until shimmering. Fry 3 to 4 patties at a time without crowding, cooking 2 to 3 minutes per side until deeply golden and crisp.
6. Add the remaining oil between batches as needed and adjust the heat down slightly if the outsides brown too quickly.
7. Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil while you finish the remaining batches.
8. Plate the pancakes warm and top each serving with a generous spoonful of sour cream, a drizzle of jam, and a scattering of fresh berries.
9. Finish with a light dusting of powdered sugar and serve immediately while the edges are still crisp.

Cook’s Notes

• Use full-fat cottage cheese or farmer's cheese for the creamiest pancakes; low-fat versions tend to turn out dry and crumbly.
• Pressing the cheese through a sieve is the secret to a silky interior, so don't skip this step.
• If the dough feels too sticky to shape, chill it for 20 to 30 minutes to firm up the butterfat.
• Test one pancake first to check the heat and seasoning, then adjust sugar or salt in the rest of the batch.
• For an extra-crisp crust, lightly dredge each shaped patty in flour right before it hits the pan.

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