Сирники

Place the farmer's cheese in a large mixing bowl and break it apart with a fork until crumbly. If the cheese is very wet, wrap it in cheesecloth and squeeze out excess moisture, as overly wet cheese will produce syrniki that fall apart during frying.

Add the eggs, sugar, flour, vanilla extract, and salt to the cheese. Mix everything together gently with a fork or spatula until just combined into a soft, slightly sticky dough. Avoid overmixing, as this develops gluten and makes the syrniki tough rather than tender.

Dust your hands and a clean surface generously with flour. Scoop about two tablespoons of the cheese mixture and shape it into a thick patty approximately two centimetres tall and six centimetres across. Coat each patty lightly in flour on all surfaces.

Melt the butter in a large non-stick skillet over medium heat until it foams and the foam subsides. Place the coated syrniki into the pan, leaving space between each one. Cook for three minutes on the first side without moving until a golden-brown crust has formed.

Carefully flip each syrniki using a spatula and cook the second side for three minutes until equally golden and crispy. Reduce the heat slightly if the exterior is browning too quickly before the interior has had time to cook through and set properly.

Transfer the cooked syrniki to a serving plate and serve immediately while still warm and creamy inside. Accompany with generous dollops of sour cream, a spoonful of berry jam, fresh seasonal berries, or a drizzle of honey according to personal preference.