Lithuanian cottage cheese pancakes, known locally as varškėčiai, are soft, tender pancakes made from fresh cottage cheese and lightly pan-fried to golden perfection. They are slightly sweet, fluffy, and full of delicate flavor, making them a perfect choice for a cozy breakfast or a quick dessert. And it is not that hard to prepare!
What is varškėčiai?
Varškėčiai, also called Lithuanian cottage cheese pancakes, are small, golden pancakes made primarily from cottage cheese, eggs, sugar and flour. They are pan-fried until lightly golden on the outside while remaining soft and creamy on the inside. Traditionally, varškėčiai are slightly sweetened but not overly sugary, which makes them sweet enough to enjoy at breakfast, brunch, as a snack, or for dessert.
Traditionally, 9% fat cottage cheese is used, but I prefer 0.5% fat for a lighter, healthier version.
How to serve varškėčiai?
You can serve varškėčiai, with powdered sugar, sour cream, jam, honey, fresh berries, condensed milk or maple syrup. My personal favorite is serving with berries jam and a bit of powdered sugar
Storing and reheating
Storing: Varškėčiai can be stored in an airtight container in the refrigerator for up to 2–3 days.
Reheating: warm them gently in a nonstick pan over low heat or in the oven until heated through. If needed, add a few drops of water to keep them soft and prevent them from drying out.
Freezing: can freeze uncooked pancakes for up to 2 months. Defrost them before cooking.
Watch how to cottage cheese pancakes
Lithuanian cottage cheese pancakes – Varškėčiai
Ingredients
- 500 g curd (I use 0,5% fat)
- 160 g flour
- 7 g baking powder
- 35 g brown sugar
- 2 eggs
- 2 g vanilla powder
- Coconut oil for cooking
- A pinch of salt
Instructions
- In a bowl, add the curd. Add one egg and mix well. Then add the second egg and mix well again.
- Add the sugar and mix until everything is well combined.
- In a separate bowl, mix the dry ingredients: flour, baking powder, and vanilla powder.
- Add a pinch of salt to the curd mixture and mix briefly. Then add half of the dry ingredients and mix well.
- Add the remaining dry ingredients and mix until everything is fully combined.
- Heat a pan (it is best to use a non-stick pan) to slightly above medium heat. For example, on an induction stove, heat to 6 out of 9.
- While the pan is heating, shape the curd pancakes.First, make them round.Then gently flatten them so they become more pancake-shaped.Place them on a surface dusted with flour so they do not stick too much.
- You will cook the pancakes in 2 batches, depending on the size of your pan.
- Once the pan is heated, add 1 tbsp of coconut oil and place the first batch of curd pancakes in the pan. Do not place them too close to each other, as they will expand while cooking. Leave some space between them.
- Cook for 5 minutes with a lid. Then check if the bottom has become golden brown and turn them over.
- You can add 1 tbsp of coconut oil IF needed. If the pan seems too hot, lower the heat to medium (for example, to 5.5 or 5 on an induction stove).
- Cook for an additional 4 minutes, then check if the bottom is brown.If yes, remove them from the pan.If not, cook for 1 more minute.
- Repeat the same steps with the second batch of pancakes.Serve with your chosen sauce and enjoy!
Nutrition table of cottage cheese pancakes
| Nutrition Facts | |
| Amount per serving | 100 g |
| Calories | 209 Kcal |
| Energy value | 397 kJ |
| Fat | 3 g |
| Saturated Fat | 2 g |
| Carbs | 9 g |
| Sugar | 1 g |
| Protein | 9 g |
| Salt | 1 g |