Cottage Cheese Pancakes

Last November I went, by myself, to visit my brother and sister-in-law in Cinninatti.  We had a great time doing all the fun stuff including a Canadian and Finnish thanksgiving since it was American thanksgiving weekend and really Miti is only half American.  We had roast Lamb, Yorkshire puddings and pumpkin cheesecake.

  
My brother is a big fan of cooking and experimenting with different cuisine and trying to make and or improve on dishes he has had while eating out.  One thing he made for me was a Syrniki.  Syrniki is a quark pancake and is made in Russian, Belorussian, Lithuanian, Polish, and Ukrainian cuisines.

Months later, I had a hankering for these delicious pancakes, and since I didn't have his recipe at the time I made a simpler version that worked for me.  

He did not send me instructions so I made them up as I went along.  I liked the results when I left the mixture over night.  The egg ages a little which changes the texture and how it cooks. It is amazing how these things happen, I had made too much so I left it over night and to make it the next morning and it had a really nice texture.

Stephen's Syrniki recipe

500 gr cottage cheese
2 eggs

raisins
2 tbs sugar
pinch of salt
2-3 tbs flour (usually more)
zest of 1/2 lemon
1 tea spoon vanilla sugar

Cottage Cheese Pancakes
My adaptation of Stephen's recipe before I received his recipe.
Serves 1-2 or more depending on the pancake size.

1/2 cup Cottage Cheese, I use 2%.
2 tbsp All-Purpose Flour
1 pinch Salt
1 pinch sugar
1 egg

-Mix all the ingredients in a bowl or cup until well mixed.  Cover and refrigerate over night.

-Preheat skillet or frying pan over medium.  Add a bit of butter.

-Cook pancakes until golden brown.  The pancakes are very delicate since there is very little flour, so make the sized well for you spatula so they will be easier to flip.

-Cook on second side until golden.

-Remove from the pan and enjoy with preserves or coulis.