Farmers Cheese Pancakes with Apple (Syrniki)

Method7 steps · about 34 min

1. 1

   Step 1: Begin with ready, well-drained farmer cheese (tvorog), homemade or store-bought. Measure all 2 cups into a large mixing bowl; keep the ¾ cup batter flour separate from the ½ cup dredging flour.

   Uses 2 cups prepared, well-drained farmer cheese (tvorog)

2. 2

   Step 2: To the measured farmer cheese, add all 4 large eggs, ¾ cup batter flour, 3 tablespoons granulated sugar, ½ teaspoon salt and ½ teaspoon cinnamon. Mix with an electric hand mixer on medium speed just until well blended.

   Uses All measured ready farmer cheese · 4 large eggs · ¾ cup all-purpose flour for the batter · 3 Tbsp granulated sugar · 1/2 tsp salt · 1/2 tsp cinnamon

3. 3

   Step 3: Peel, core and finely dice the 1 medium apple, about 1½ cups diced. In a small ramekin, stir all 1 teaspoon baking soda with 1 teaspoon white vinegar; it should fizz. Add this mixture to all the prepared batter and mix until evenly blended. Fold in all the diced apple with a spatula. The batter thickens slightly as it stands.

   Uses 1 medium apple (any variety, peeled, cored and finely diced (about 1 1/2 cups)) · 1 tsp baking soda · 1 tsp white vinegar · Entire farmer-cheese batter

4. 4

   Step 4: Heat a large nonstick pan over medium-low heat with 2–3 tablespoons light olive oil.

   Uses 2–3 tablespoons light olive oil for the initial frying pan

5. 5

   Step 5: Put the separate ½ cup dredging flour in a shallow bowl. For EACH pancake, put one heaped tablespoon of the apple-cheese batter into the flour, sprinkle flour over the top and gently pat it between your hands to shake off the excess. Repeat with the batter, keeping the coating flour separate from the flour already in the batter.

   Uses Dredging flour drawn from the separate ½-cup stock; adhering amount unspecified · 1 heaped tablespoon apple-cheese batter PER pancake

6. 6

   Step 6: Fry the prepared flour-dredged pancakes in the hot pan from step 4 over medium-low heat for about 3 minutes PER SIDE, in batches without crowding. Turn when tiny bubbles appear on top and the underside is golden; cook the second side until golden and the center is set. Repeat with all shaped pancakes, adding a little more frying oil as needed, and transfer the cooked pancakes to a platter.

   ONE SIDE of EACH batch · 3 minUses All shaped, flour-dredged pancakes, fried successively · Preheated pan with its initial light olive oil · Additional light olive oil for later batches, as needed

7. 7

   Step 7: Serve the cooked apple-cheese pancakes warm in about 4–5 portions, with optional jam and sour cream as desired.

   Uses All cooked apple-cheese pancakes · Jam for serving, optional, as desired · Sour cream for serving, optional, as desired