- 1 cup farmer's cheese with 2 tbsp of sour cream (recipe follows)
- 4 tbsp flour (depending on the moisture content of the cheese you may need less or more)
- 2 tbsp sugar
- 2 eggs
- dash of salt
- vegetable oil (for frying)
In a bowl, mash farmer's cheese and sour cream. Add in the other ingredients. Mix well. The consistency of the finished batter should be a bit like an oatmeal. Heat vegetable oil in a pan on medium-high heat and carefully add tablespoonfuls of batter. Allow to reach a caramel/brown color before flipping. (Unlike a pancake the color is not going to be even across the pan cake). After flipping and reaching desired color on the other side, place on a paper towel or a brown paper bag to drain off some of the frying oil. Serve with fresh berries and sour cream. Some enjoy these with powdered sugar on top - call me a purist.
Note: the pictured pan cake has a bit more sour cream that is listed in this recipe because I had little of the farmer's cheese remaining, thus your pan cakes will actually appear thicker then pictured here.
- 1 gallon of whole milk
- 1 quart of butter milk
- cheese cloth
In a large pot, combine the milk and buttermilk. Let stand in a warm place until the mixture looks like yogurt. Place the pot on the stove and let the mixture scald (just enough for it to start bubbling a bit on the sides, not boil). Remove from oven and let cool. Line a colander with cheesecloth (2 layers). Strain the mixture. Tie off the ends of the cheesecloth and hang (I usually tie it to the kitchen faucet), to continue to strain out any remaining liquid. After the mixture looks like a soft cheese and keeps well in a ball shape, remove the cheesecloth and place the cheese into the refrigerator. This is usually good up to a week.