These lightly sweetened farmer’s cheese pancakes are studded with raisins and rolled in semolina that forms a thin, crispy shell when fried.
Ingredients
14 ounces farmers cheese
2 large egg yolks
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
Pinch kosher salt
1/2 cup raisins, preferably golden
Semolina flour, for dredging
2 tablespoons vegetable oil, divided
2 tablespoons unsalted butter, divided
Powdered sugar, for dusting (optional)
Sour cream, for serving
Jam, for serving
Instructions
Place 14 ounces farmers cheese, 2 large egg yolks, 1/4 cup granulated sugar, 1/2 cup all-purpose flour, 1/2 teaspoon vanilla extract, and a pinch of kosher salt in a medium bowl and stir together until well incorporated and smooth. Add 1/2 cup raisins and stir to combine. (If the raisins are very dry, place them in a heatproof strainer, covered, over a pot of simmering water for a few minutes until they plump up. Drain on a paper towel to absorb the extra moisture and cool before using.)
Generously sprinkle a piece of wax paper or a work surface with semolina flour. Transfer the cheese mixture onto the flour. Using your hands, roll the cheese mixture into a log about 12 inches long. Cut crosswise into 12 pieces. Shape each piece into a round patty about 1-inch thick. Make sure all sides are well coated in semolina to create a nice, crisp texture. (The patties can be placed on a baking sheet and refrigerated for a few hours before frying.)
Heat 1 tablespoon of the vegetable oil and 1 tablespoon of the unsalted butter in a large non-stick skillet over medium-high heat until the butter is melted and the oil is shimmering. Add half of the patties and fry until golden-brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining oil and butter to the pan and repeat frying the remaining patties.
Dust the sirnikis with powdered sugar if desired and serve with sour cream and jam.
