Farmer’s Cheese Pancakes (Czech Tvarohové Placky)

Czech farmers cheese pancakes, tvarohové placky, served on a dessert plate.

Farmer’s Cheese Pancakes (Czech Tvarohové Placky)

I usually make these farmer's cheese pancakes as a weekend breakfast surprise for my family. The smell of frying pancakes fills the house, and then I brew some tea and wake everyone up to enjoy breakfast together!

Course Breakfast

Cuisine Czech

Keyword czech pancakes, Recipes with Tvaroh

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 192kcal

Author Petra Kupská

Ingredients

9 ounces farmers cheese (or Czech Tvaroh cheese)
1 ¾ cups all-purpose flour or more
1 egg
⅛ teaspoon salt
3 Tablespoons canola oil (or sunflower oil)
¾ cup powdered sugar for coating

Cups - Metric

Instructions

Put 9 ounces farmers cheese in a bowl and add 1 ¾ cups all-purpose flour, 1 egg, and ⅛ teaspoon salt. Using a fork, mash the cheese with the egg and flour, then turn out the floury cheese mixture onto a work surface and knead with your hands until you have a firm dough.
Shape the dough into a cylinder, and then cut it into evenly sized pieces. Working on a floured surface, use a rolling pin to flatten each piece to approximately the thickness of a straw. Aim for a patty size equivalent to about ⅔ the size of your palm (including fingers), roughly measuring around 5x2.½ inches (12x6 cm).
Heat a little fat in a frying pan over medium to high heat. Fry the pancakes in well-heated oil on both sides until golden brown. It takes about 2–3 minutes on each side. If you follow the basic recipe for these pancakes, you will use about 3 Tablespoons canola oil.
Place the fried pancakes on a paper towel and allow the excess fat to absorb.
In a shallow bowl, pour ¾ cup powdered sugar. While the pancakes are still warm, coat both sides generously in the sugar, pressing them lightly into it for an even coating.

Notes

The basic recipe makes 10–12 pancakes, depending on their side.
SERVING: Serve the farmer's cheese pancakes straight after frying—they're wonderfully soft and simply melt in your mouth. As the pancakes cool down, they tend to firm up. While they still maintain their taste, in my opinion, they aren't as delectable as when they're freshly made.
Tip on frying: I used an 11-inch (28 cm) diameter stainless steel frying pan, just big enough for four pancakes. I put about a tablespoon of fat per batch—pancakes are not supposed to float in oil!
Can you freeze these pancakes? Absolutely! Freeze them fresh, right after they have cooled, before adding the sugar coating. They will stay good in the freezer for at least three months.

Nutrition