The combination of creamy twarog, savory Parmesan cheese, and fresh herbs creates a delightful blend of flavors. Serve them as an appetizer at gatherings or as a special treat for yourself. The pancakes are the best whenenjoyed warm with a sour cream or Greek yogurt for added creaminess.
Twarog: 250g drained and crumbled
Eggs: 1-2 medium
Flour: 1-2 full table spoon
Parmesan Cheese: 20g
Dill: 1-2 table spoons chopped + dried parsley/dill for serving
Sour Cream: for serving
Olive Oil: for cooking
In a bowl, combine the crumbled twarog (or cottage cheese), all-purpose flour, grated Parmesan cheese, dill and eggs. Mix well until smooth.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
Form small balls with your hands or alternatively using a tablespoon or small scoop, drop small portions of the pancake batter onto the hot skillet. Use the back of the scoop or a spatula to slightly flatten the pancakes.
Cook the pancakes for about 2-3 minutes on each side, or until they are golden brown and cooked through.
Optionally: once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
Serve the Twarog Small Pancakes With Parmesan Cheese warm, topped with sour cream or Greek yogurt. Garnish with extra chopped dill or parsley for a fresh and vibrant touch.
Use butter for cooking instead of olive oil.
Instead of dill or parsley, try using other fresh herbs like chives or basil. Each herb will bring a unique flavor to the pancakes.
Experiment with different cheese blends. Mix or replace Parmesan with other cheeses like cheddar or mozzarella for a different flavor profile.