Total Time
20mins
Prep 5 mins
Cook 15 mins

This is a recipe I got from my FIL. His father came over through Ellis Island, and the rest of thhem foollowed shortly. My DH has been begging me to make this for him, and I have not been brave enough yet.

Ingredients Nutrition

  • 5 ounces farina (regular, not instant)
  • 8 ounces cold water
  • 2 extra large eggs
  • 14 teaspoon salt (more or less to taste)
  • 2 tablespoons butter (melted)

Directions

  1. In a mixing bowl, combine Farina, water, eggs, and salt. Mix rapidly using a whisk.
  2. Melt 1 tablespoons of butter in a non-stick skillet.
  3. Add melted butter into the Farina mix while stirring rapidly.
  4. Over medium heat, melt 1/2 tablespoons butter in the skillet and pour the mixture into the skillet.
  5. Cook over medium heat, lifting the edge periodically with a spatula to check the bottom has turned a rich golden brown.
  6. Once bottom has reached a rich golden brown, lift up the bottom edge with the spatula and tilt the skillet so that any remaining liquid on top seeps down to the bottom of the pan.
  7. Do this on both sides of the pan, allowing another minute or two for the liquid to cook and brown.
  8. Flip over the svitek. (the easiest way is to place a large plate over the skillet and holding the plate flip the skillet over leaving the svitek on the plate.
  9. Add another 1/2 tablespoons of butter to the hot skillet and slide the svitek back into the skillet, to allow the svitek to brown on that side as well.
  10. You can make it lighter or darker brown according to your personal preference.

Reviews

(1)
Most Helpful

Tastes like a marvelous, buttery potato pancake - with practically zero effort/fuss. The addition of egg gives the farina an appealing golden color. It cooks like an omelette but is much sturdier and easier to handle. I added chopped green onions. It's tasty on its own, or you could treat it like fried potatoes and add onions, pepper, corned beef hash, whatever. My Russian farina/omelette freak husband thanks you very much for sharing your FIL's recipe!

982435 August 15, 2009

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