Syrniki (cottage cheese pancakes)

Put the Farmer's Cheese into a bowl and break it up with a fork or press through a sieve for a smoother texture. Add the Egg, Sugar, a pinch of Salt and the Vanilla Sugar, then mix until the mixture is homogenous. Stir in the Raisins if using.

Gradually fold in the Wheat Flour until the dough comes together into a soft, slightly sticky mass that can be shaped; avoid adding too much flour so the syrniki stay tender. If the mixture feels very wet, chill it briefly (10–20 minutes) to make shaping easier.

Lightly flour your hands and work surface, divide the dough into even portions and gently form each into a thick patty about 1–1½ cm (½ inch) high.

Heat a skillet over medium heat and add a little Neutral Oil together with a knob of Unsalted Butter so the pancakes brown beautifully and gain a bit of richness.

Carefully place the patties in the hot pan and fry for 3–4 minutes per side, or until each side is deep golden and a skewer comes out warm (not cold). Adjust the heat as needed so they brown without burning and cook through slowly.

Transfer the cooked syrniki to a plate lined with paper towel to absorb excess fat, then keep warm while you finish the rest.

Serve the syrniki warm with a dollop of Sour Cream and a spoonful of Berry Jam, and finish with a light dusting of Powdered Sugar. Enjoy immediately.