Traditional Lithuanian pancakes made from farmer’s cheese (varškė), these golden, protein-rich patties are slightly sweet and melt-in-your-mouth delicious. Fried in butter and oil, and served with sour cream and jam, they’re a comforting breakfast or lunch dish loved by kids and adults alike. 🇱🇹🧀🥞
Equipment
- Mixing bowls
- Potato masher or fork
- Knife and cutting board
- Frying pan with lid
- Sieve (optional)
- Spatula
Ingredients
Main Ingredients:
- 250 g farmer’s cheese (preferably 9% fat)
- 1 medium-large egg
- 1-2 tbsp sugar (caster or granulated)
- A pinch of salt
- 40-60 g plain flour (adjust as needed)
- 1 tsp baking powder or ½ tsp baking soda + splash of lemon juice or vinegar
- 2-3 tbsp raisins or sultanas (optional; soak if using immediately)
For Frying:
- 1 tbsp unsalted butter
- 1 tbsp neutral oil (vegetable, canola, or sunflower)
Instructions
- Soak the raisins in boiling water for 5 minutes, then drain and cool.
- In a large bowl, mash together the farmer’s cheese, egg, salt, and sugar until mostly smooth.
- In a separate bowl, mix flour with baking powder.
- Combine the flour mixture with the cheese mixture. Mix until a soft dough forms.
- Add raisins (if using) and knead lightly to distribute.
- Shape the dough into a log (about 4.5–5 cm thick) and cut into 8 equal pieces.
- On a floured surface, flatten each piece and shape into a round pancake.
- (Optional) Score the top with a criss-cross pattern.
- Heat butter and oil in a non-stick pan over medium heat.
- Fry pancakes, covered, for 5–6 minutes on each side or until golden brown.
- Transfer to paper towel to drain. Serve warm with sour cream, jam, or icing sugar.
Notes
Filling, protein-packed, and adored by kids and grown-ups alike, Lithuanian Farmer’s Cheese Pancakes – known locally as Kepti Varškėčiai – are a nostalgic dish that brings the warmth of childhood memories to the breakfast table. These pillowy-soft patties are made from a simple, wholesome dough and fried to golden perfection in butter and oil. Served with a generous dollop of sour cream and a spoonful of your favorite jam, they’re comfort food at its finest – perfect for a cozy morning or a satisfying lunch! ✨🌿
A Taste of Lithuania in Every Bite 🇱🇹
Fresh from a snowy winter trip to Lithuania, the recipe's author brought back more than memories: they returned to North Wales with a notebook full of treasured family recipes. With temperatures as low as -25°C and heavy snowstorms swirling outside, the kitchen became a haven of warmth, filled with the smells of old favorites. Even their mum agreed to trade intuition for precision, using kitchen scales for the first time! The first recipe to share? The beloved Kepti Varškėčiai – a true Lithuanian gem, cherished on lazy Saturday mornings since childhood.Why Lithuanians Love Pancakes Any Time of Day ☕️🍞
In Lithuania, pancakes aren’t just for breakfast. From sweet to savory, they’re a staple throughout the day. Think: filled crepes, kefir pancakes, zucchini pancakes, potato pancakes, banana crepes, and of course, these irresistible cheese patties. Slightly sweet, similar to doughnuts in texture, and seriously addictive, Kepti Varškėčiai are a must-try.What Is Lithuanian Farmer’s Cheese (Varškė)? 🧀
Farmer’s Cheese, or Varškė, is a cornerstone of Lithuanian cuisine. It's similar to quark, though typically drier, and used in both sweet and savory dishes. Known as tvorog in Russia and twaróg in Poland, this cheese is incredibly versatile. In Lithuania, you’ll find three common types:- Extra light (0.5-1% fat)
- Half-fat (9% fat)
- Full-fat (18% fat)
What To Serve With 🍜
- Sour cream + jam (cherry or apple is best!)
- Greek yogurt + fresh fruit
- Icing sugar dusting
- Or just a dollop of sour cream with sugar – a childhood favorite!
Tips for the Best Results 🧃
- For smoother texture, press cheese through a fine sieve before mixing.
- Skip raisin soaking if making in advance (they’ll absorb moisture in the fridge).
- Adjust flour as needed – it should be a soft, slightly sticky dough.
- Fry in ghee for an unbeatable rich flavor.
Storage & Make-Ahead 🏡
- To Prep Ahead: Shape pancakes, place on a floured plate, cover and refrigerate for up to 2 days. Note: baking powder loses strength over time.
- Leftovers: Store cooked pancakes in an airtight container for up to 2 days. Best enjoyed cold or at room temperature with a sprinkle of icing sugar!
