Tvorog Cheesecake Pancakes with Vanilla Sugar

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch

Cuisine European, Russian

Servings 4

Mixing bowls One large for combining ingredients.
Fork or potato masher For mashing and blending the tvorog into a smoother consistency.
Sieve or Cheesecloth To drain any excess moisture from the tvorog, especially if it's store-bought.
Non-stick skillet or cast-iron pan Essential for getting that beautiful golden crust without sticking.
Spatula A flexible one helps flip pancakes without tearing them.
Measuring cups and spoons Precision helps maintain the delicate balance of flavors and texture.

1 lb 450g Tvorog (also known as Russian farmer's cheese or dry curd cottage cheese)
2 large eggs
1/4 cup granulated sugar adjust to taste
1 teaspoon vanilla extract
1 teaspoon vanilla sugar adds a subtle depth; optional but recommended
1/4 teaspoon salt
1/2 cup all-purpose flour plus more for dusting
1/2 teaspoon baking powder optional for a fluffier texture
Butter or neutral oil for frying
Powdered sugar jam, sour cream, or honey for serving

Begin by pressing your tvorog through a fine sieve or mixing it with a fork until smooth. You’re aiming for a consistency that’s soft and slightly grainy but not lumpy. This step is crucial in achieving the smooth texture cheesecake pancakes are known for.

In a large bowl, combine the mashed tvorog, eggs, granulated sugar, vanilla extract, vanilla sugar, and salt. Stir well until all ingredients are fully incorporated. Add flour and baking powder (if using), and gently fold until a soft dough forms. It should be moist but not sticky. If it feels too wet, sprinkle in a bit more flour.

Dust a clean surface with flour. Scoop a heaping tablespoon of batter and roll it into a small ball with floured hands. Gently flatten into a disc about 3/4 inch thick. Lightly flour each side to prevent sticking. Repeat with remaining batter.

Heat a skillet over medium-low heat and add a generous knob of butter or a drizzle of oil. Once hot, add pancakes and cook for about 3-4 minutes on each side until golden brown and slightly crispy. Resist the urge to flip early—they need time to set and develop that signature crust.

Transfer the pancakes to a plate lined with paper towels to drain excess oil. Serve warm, dusted with powdered sugar and a dollop of sour cream or fruit preserves. This is the heart of a traditional Russian pancakes with sour cream experience.