Fresh Farmer’s Cheese Pancakes with Kefir

Are you tired of the usual pancake recipe and searching for something healthier with a higher protein content? Give this wonderful dish a try — a comforting recipe my dad taught me, the food he loved growing up. Its origins reach back to ancient Slavic culinary traditions, centered on fresh curd cheese (quark/tvorog). Unlike North American pancakes, these are thick and gently sweet, with a texture reminiscent of a crusty, pan-fried cheesecake. In the southern Polish region they’re often called syrniki, a name rooted in the old Slavic word syr, meaning “cheese.” Traditionally they’re served warm with a dollop of śmietana (sour cream), a spoonful of jam, or a scattering of fresh fruit.

There are two reliable methods for forming farmer’s cheese pancakes. Because the batter is very thick, you can shape small patties by hand and lightly dust them with flour, which helps create a delicate crust; alternatively, scoop heaped tablespoons of batter directly into preheated oil to preserve a custardy interior. I prefer the latter, as the spooned method maintains a satisfyingly thick structure, but it requires gentle handling when turning—do not toss them into the pan or flip them roughly, or the creamy filling will spill and make a mess. For non-stick or hybrid pans, use wooden forks to turn the pancakes; with stainless steel, two metal forks can be used.

Fresh Farmer’s Cheese Pancakes with Kefir Recipe

By Zosia Culinary Adventures | Date: January 18, 2026

Preparation Time: Batter made a night before takes 10 minutes to prepare

Cook Time: 8 minutes

Yield: 24 x 45 g

Ingredients:

• 2 eggs

• 200 ml MC Dairy kefir or the choice of yours

• 500 g MC Pressed Cottage Cheese or other fresh farmer’s cheese

• 200 g Arva Flour Mills Daisy Hard White Unbleached Flour

• 1 tsp baking powder

• 1 tsp pure vanilla extract

• 1 tsp of sugar

• oil for frying

• Meyer SuperSteel Stainless Steel 24cm/9.5" Non Stick Fry Pan Skillet Made in Canada

Instructions:

1. Mash the pressed cottage cheese with a fork until smooth. Add eggs, vanilla, and kefir; stir gently until silky and uniform.

2. Mix in a separate bowl the flour, sugar, and baking powder. Add this dry mixture to the cheese mixture and gently stir until everything is fully combined. Cover the glass bowl and refrigerate for 8 hours or overnight.

3. Next morning, remove the mixture from the fridge 15 minutes prior cooking.

4. Warm a non-stick frying pan over medium heat with a generous drizzle of oil, allowing it to heat until the surface begins to shimmer.

5. Using a wooden spoon, form thick, narrow pancakes and gently fry them over medium heat for 3–4 minutes, until the underside is a lovely golden brown and the edges have set. After flipping each pancake, cover the pan with a glass lid to trap the heat so the centers cook through evenly for about 2 minutes, then remove the lid and continue cooking for an additional 2 minutes to crisp the exterior. Note: Take your time—keep the pan at a steady, moderate temperature so everything cooks uniformly, but be careful not to let it become so hot that the pancakes scorch or brown too quickly.

6. Serve the cheese pancakes immediately while still crisp, spooning over a generous knob of melted butter and finishing with a warm drizzle of maple syrup; for a fruitier twist, add a spoonful of gently heated apricot jam and a generous dollop of tangy sour cream. These pancakes are equally delightful eaten cold — any leftovers keep well and develop the comforting texture of small cheese brioche, particularly when lightly dusted with powdered sugar before serving.

7. Tips: The pancakes can also be made savory — simply omit the sugar and add a pinch of salt and freshly ground black pepper. They pair wonderfully with savory toppings, for example a warm mushroom sauce or sautéed vegetables. If you prefer a lighter option, use low-fat cottage cheese; the pancakes will remain just as tasty while being a healthier choice.

Print