Syrniki (Ukrainian/Russian cheese pancakes)

Ingredients

• 8 oz farmer's cheese/quark ((tvorog))
• 1/4 cup all purpose flour (plain flour)
• 2 tbsp sugar
• 1 egg
• 1/4 tsp vanilla extract
• 2 tbsp all purpose flour (plain flour)
• 2 tbsp oil (approx, or around 1 1/2 tbsp plus a little butter)

Instructions

1. 1

   Place the cheese, flour, sugar, egg and vanilla for the pancake mixture in a bowl and mix everything together so that the ingredients are well combined but try not to over-mix.

2. 2

   Place the additional flour for coating in a small flat bowl or plate. Using either a cookie scoop or a dessert spoon, take a spoonful of the pancake mixture and then lightly round it off in your hands to form a round patty. They are usually on the thick side compared to regular pancakes, but also not just a slightly squished ball.

3. 3

   Place the pancake into the flour for coating to coat underneath, carefully turn it over to coat the other side then gently shake off any excess. Set aside on a plate and repeat forming and dredging in flour with the rest of the mixture. You should get between around 7 and 11 pancakes, depending on quite how big you make them.

4. 4

   As you are working on forming the pancakes, warm a small skillet/frying pan over a medium heat (non-stick or cast iron is best). Add the oil (and butter, if using) and let it warm.

5. 5

   Once the oil is hot, add a few of the pancakes to the skillet. If you're using an 8in (20cm) skillet you probably want to only cook around half at a time so that you don't overcrowd the pan.

6. 6

   Cook the pancakes for around 3 - 4 minutes until the underside is gently brown then turn and cook another 2 - 3 minutes on the second side. Remove from the skillet and drain on kitchen paper to remove excess oil. Cook the rest of the pancakes.

7. 7

   Serve warm with eg berry compote, jam and (optional though popular) sour cream/creme fraiche (smetana).