1lbfarmer's cheeseor use well drained ricotta or cottage cheese
½cupall purpose flourplus ½ cup for dredging
½cupdried cherriesor raisins (optional)
8tbspavocado oilalso use vegetable oil or any light oil, for frying
Dried fruit tip
In a small bowl, soak the dried cherries or raisins in hot water to soften, while you make the dough. Skip if not using any dried fruit. I like to do half the batter with dried fruit and half without.
Make the syrniki batter
Whisk 2 eggs in a large bowl and add the farmer's cheese and vanilla. Sift in ½ cup flour, sugar, baking powder, and salt, mix until combined with a fork. The batter will be thick like dough, not like traditional pancake batter. Divide dough in half and add dried fruit if you'd like to use fruit, or add fruit into the full recipe.
Form the syrniki
Prepare a plate with ½ cup of flour - you will use it to coat the pancakes. Using a cookie scoop, scoop the batter into the flour. Gently roll around with your hands. Add the dough into your hands, gently press the pancakes to form a patty shape. Dust off any remaining flour, you only need a light coating.
Cook the syrniki
Tip:Before you start frying your syrniki make sure the oil in the frying pan is hot by sprinkling a bit of flour into it. If it sizzles it’s hot enough.
Using a large nonstick skillet, heat 3-4 tablespoons of oil, and gently place the flour-dredged cheese pancakes into the pan. Cook on medium heat for about 3-4 minutes per side, or until each side is golden brown. Place on a paper towel to drain and cool.
Do not crowd the pan - cook them in 2-3 batches if necessary.
To serve, sprinkle with powdered sugar, or drizzle with maple syrup or honey. Try the traditional Russian way of topping with sour cream and fresh berries or preserves.