In a large bowl, crumble the farmers cheese into little pieces with a fork. Add 2 eggs and mix well.

Add 70g flour (reserve 1/3 cup for step 2), sugar, and salt. Mix well, using the fork to break apart any clumps of flour or farmer’s cheese.

Add raisins, if using. The ‘batter’ will be thick like dough, not like traditional pancake batter.

Shape the pancakes

Prepare a small bowl with about 1/3 cup flour – you will use it to dredge the pancakes.

Scoop out approximately 1/4 cup pancake dough at a time. Use your hands to gently flatten the dough into a small patty.

Dredge the pancake with flour on both sides. Shake off the extra flour and set aside until you are ready to cook the syrniki pancakes.

In a large skillet, heat 3-4 tablespoons of vegetable oil, and gently place the flour-dredged cheese pancakes into the pan using a spatula.

Cook on medium-low heat for about 4-5 minutes per side, or until each side is golden brown. Place on a paper towel to cool.

Do not crowd the pancakes – cook them in 2-3 batches if necessary.

Serve, sprinkled with powdered sugar, or drizzle with maple syrup, honey, whipped cream.

Traditional Russian would be – with sour cream and your favourite fruit preserves.