Syrniki (Cheese Pancakes)

If your farmer’s cheese is wet, drain it in a fine-mesh strainer or cheesecloth before using. Drier cheese helps prevent a gummy texture.

Mix the farmer’s cheese, eggs, maple sugar, lemon zest, vanilla, and ½ cup flour until combined + raisins if adding :)

If the dough is very sticky, add flour 1 tablespoon at a time until it holds its shape. Avoid adding too much, as this can make the syrniki dense.

Lightly flour your surface and hands. Roll the dough into a log and cut into discs. Use a cup to swirl each one into a neat circle.

Heat butter or ghee in a skillet over medium-low heat. Add the syrniki, cover with a lid, and cook for about 3 minutes per side, adjusting the heat as needed, until golden and cooked through.

Transfer to a paper towel briefly, then serve.