Varškėčiai (curd-cheese pancakes) in the oven
No frying pan and no puddles of oil. 12 pcs – enough for three breakfasts or four snacks.
⏱ 35 min · serves 4 · Lithuanian home cooking · Not spicy at all
312kcal
25 gprotein
19 gcarbs
14 gfat
0 gfibre
Per serving, out of 4. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Milk, Eggs and Gluten
Ingredients (serves 4)
- Curd cheese (tvarog) 9%500 g
- Egg (2 pcs)110 g
- Wheat flour60 g
- Sugar20 g
Also: Vanilla, a pinch of salt
Method
- Turn the oven on to 180 °C to heat up (about 10 min). Get 12 muffin moulds ready.
- In a bowl, mash the curd cheese (tvarog) (500 g) with a fork. Crack in 2 eggs, add the sugar (20 g), vanilla and a pinch of salt, and mix well.
- Stir in the flour (60 g) until there are no lumps. The batter should be thick but soft.
- Divide the batter between the 12 moulds, filling them almost to the top.
- Bake in the oven at 180 °C for 20–25 min, until the varškėčiai are browned and set in the middle.
- Let them cool in the moulds for 5 min, then take them out. Keep any leftovers in the fridge in a closed container.
Tips
- Silicone moulds – the varškėčiai pop out by themselves, no greasing needed.
- They keep for 3 days in the fridge and a month in the freezer. Reheat in the oven or a frying pan.
- Batter too runny? Add another spoonful of flour or semolina.
- Want it lighter? Low-fat curd cheese and half the sugar – berries will add the sweetness.
How much should you actually eat?
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.