Can I make these gluten-free?
Yes, you can substitute gluten-free all-purpose flour blend for regular flour.
DESSERT
Latvian Biezpiena Plācenīši: Sweet Curd Cheese Pancakes with Fruit Compote
These delightful Latvian curd cheese pancakes are lightly sweet and fluffy, perfect for a comforting breakfast or dessert. Served with a vibrant homemade fruit compote, they offer a taste of traditional Baltic flavors.
HOW TO MAKE IT
Let's cook.
01
Prepare the fruit compote: In a small saucepan, combine 2 cups mixed berries, 1/4 cup water, and 2 tablespoons granulated sugar. Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the berries soften and the sauce thickens slightly. Set aside to cool.
02
In a large bowl, combine 1 pound curd cheese, 2 large eggs, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix well with a fork until mostly smooth, breaking up any large lumps of cheese.
03
Gradually add 1/2 cup all-purpose flour to the cheese mixture, mixing until just combined. The dough will be soft and sticky.
04
Lightly flour a clean surface and your hands. Take spoonfuls of the dough and gently form them into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick. Dust lightly with additional flour if needed to prevent sticking.
05
Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium heat. Carefully place the plācenīši into the hot oil, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through.
06
Remove the cooked plācenīši from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with remaining dough.
07
Serve the warm Latvian Biezpiena Plācenīši immediately, topped generously with the prepared fruit compote.
About This Recipe
These delightful Latvian curd cheese pancakes are lightly sweet and fluffy, perfect for a comforting breakfast or dessert. Served with a vibrant homemade fruit compote, they offer a taste of traditional Baltic flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra fluffy plācenīši, ensure your curd cheese is well-drained. If using frozen berries for the compote, you might need to cook them a minute or two longer. A sprinkle of cinnamon in the compote can add a nice warmth.
Easy Substitutions
You can substitute ricotta cheese for curd cheese, though the texture will be slightly different. Any seasonal fruit can be used for the compote, such as apples, peaches, or plums. A pinch of lemon zest can be added to the pancake batter for brightness.
Storage & Reheating
Leftover plācenīši can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave. Store compote separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve with a dollop of sour cream or Greek yogurt for a traditional touch. A dusting of powdered sugar adds an elegant finish. Pair with a warm cup of coffee or tea. For a more decadent dessert, add a scoop of vanilla ice cream.
Common Mistakes
Overmixing the batter: This can lead to tough pancakes. Mix until just combined. Not draining the cheese: Wet cheese results in a very soft, hard-to-handle batter. Always drain well. Overcrowding the pan: This lowers the oil temperature and prevents proper browning. Cook in batches. Cooking on too high heat: The outside will burn before the inside cooks through. Use medium heat.
Frequently Asked Questions
What kind of curd cheese should I use?
Look for dry curd cheese or farmer's cheese. If you can only find wetter varieties, make sure to drain them thoroughly.
Can I freeze the plācenīši?
Yes, once cooked and cooled, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Reheat in a toaster oven or skillet.
MORE TO KNOW
The key to perfect Biezpiena Plācenīši is using well-drained curd cheese. Excess moisture can make the pancakes too soft and difficult to handle. If your curd cheese seems very wet, press it between layers of paper towels or in a cheesecloth-lined colander for at least 30 minutes to remove extra liquid. This step ensures your pancakes hold their shape and achieve that desirable golden crust. Don't overmix the batter once the flour is added; gentle mixing prevents tough pancakes. The compote can be made ahead of time and stored in the refrigerator, making this a quick and easy breakfast or dessert option.
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