Lithuanian Farmer’s Cheese Pancakes (Kepti Varskeciai)
Filling, protein-rich and loved by children and adults alike, Lithuanian Farmer’s Cheese Pancakes are a true classic! Served for breakfast or lunch, these pancakes are made by shaping patties from a soft dough, and then fried in butter and oil. Served with a generous dollop of sour cream and jam, Kepti Varskeciai has always been a special weekend treat for me as a child, and I hold this recipe very close to my heart!
Ingredients
- 50 g (⅓ cup) raisins or sultanas
- 360 g (0.8 lb) farmers cheese varske, 9% fat
- 1 egg medium-large
- ¼ teaspoon salt
- 30 g (2½ tbsp) granulated sugar or caster sugar
- 140-160 g (1¼ cups) all-purpose flour plus extra for dusting
- 1 teaspoon baking power
- oil and butter for frying
Instructions
- Place the raisins/ sultanas in a small bowl and pour boiling water over them. Soak them for 5 minutes. Then drain well, and leave them to cool down.
- In the meantime, in a large mixing bowl, combine the farmer’s cheese, egg, salt and sugar and mix until sugar is almost dissolved and the farmer’s cheese is not clumped in big lumps (TIP: potato masher does a great job for this).
- Mix the flour and baking powder together in a small bowl. Add it to the farmer’s cheese mixture and mix just enough to combine.
- Add the sultanas and knead just enough to bring the dough together and distribute the raisins.
- Roll the dough into a log (approx. 4.5-5cm in diameter) on a lightly dusted work surface.
- Cut it into 8 even pieces (each about 2.5cm thick).
- Dust more flour on the work surface if required. Then one by one, flatten each piece with the palm of your hand and cup each pancake with your hands to form it into a round shape (see video below).
- OPTIONAL: it is traditional to score one side of varskeciai in a grid manner, as shown in the video below.
- Heat a large frying pan with a generous tablespoon of butter and a tablespoon of odourless oil (or ghee) over medium heat.
- Once hot, add the pancakes (do not overcrowd the pan) and cover the pan with a lid. Fry the pancakes for 5-6 minutes on each side with the lid on, checking once in a while that they’re not burning on the bottom (reduce the heat, if they are).
- Farmers' cheese pancakes should puff up slightly and be dark golden brown. Serve immediately!