Russian Cottage Cheese Pancakes - Syrniki

As cheese is the key ingredient, I put a picture to see the consistency I use in the recipe - so it is soft, but well drained of whey.

If you have more liquid cheese, you will have to add more semolina / flour and the papanas do not come out as tender.

In a bowl put the cheese, semolina, egg, sugar, salt and vanilla essence - mix well with a spoon to be a uniform composition.

You should get a soft and sticky composition, but it will hold well - if not, add a little more semolina or flour.

Sprinkle your hands with flour and take 1 tablespoon of the composition in your hand, as in the picture.

With both hands form a ball.

Pass it through the flour (prepared in advance in a plate).

It is flattened a little with the palm, but not much so that it is about the thickness of a finger.

Do the same for the rest of the papanas, fry them in a pan well heated with a little oil.

Brown over medium heat on both sides.

I got 2 pans of papanasi from this amount of cheese.

And about 12 pieces, ready to serve immediately after cooking. They are good and cold, but they strengthen a little, they are not so fragile.

That's how we served it, with sour cream and jam.

Here you also have a section.

Good appetite!