Cheese Pancakes with Corn Flour and Jam

Ingredients

• Dry Curd 10 oz
• Coarse Cornmeal 3 spoons
• Brown Sugar 1 tablespoon
• Ground Cinnamon ½ spoons
• Chicken Egg 1 piece
• Almond 1 tablespoon
• Black Currant Jam to taste
• Citrus Zest Mix 1 tablespoon

Step-by-Step Guide

Step 1

Place the cottage cheese in a deep bowl, crack an egg and add it to the cottage cheese. Sprinkle in the sugar and use a spatula or a spoon to blend the cottage cheese with the sugar and egg until you achieve a smooth paste.

Step 2

Add the lemon zest to the mixture and thoroughly blend it with the cottage cheese again. Pour in a teaspoon of almond extract and mix everything together.

Step 3

Add ground cinnamon and two tablespoons of coarse cornmeal. Mix the mixture thoroughly — the dough should be quite thick and not sticky.

Step 4

Shape the dough into neat round cheese pancakes. Pour some cornmeal into a plate or bowl and coat each cheese pancake in it. Shake off the excess flour back into the bowl.

Step 5

In a large skillet, heat vegetable oil and fry the cheese pancakes on both sides until they develop a golden brown crust. Transfer the cooked cheese pancakes to a plate.

Step 6

On serving plates, place four to five tablespoons of cranberry jam, strained through a fine sieve to create a thick, smooth berry syrup.

Step 7

Place the syrniki on top of the strained lingonberry jam — two to three pieces per serving, depending on their size.

Step 8

Garnish each serving with fresh mint leaves and serve immediately while the cheese pancakes are still warm.