When my aunt Rachel would make these cheese pancakes, she could not make then fast enough. We would pounce on them before the plate ever made it to the table. Since they are best right out of the frying pan, she would stand over the stovetop for quite a bit of time before she satisfied our appetites for these delicious bites of heaven.
1 cup flour
½ cup sugar
Pinch of cinnamon
1 tsp. vanilla extract
Butter for frying
Ina large mixing bowl, combine all the ingredients except the butter. Use a fork or a large wooden spoon to make sure that the batter is well combined. Do not make the batter to smooth; you should still see pieces of farmer cheese.
Heat a large frying pan over a medium flame. Generously add butter to coat the bottom of the pan. With a tablespoon, spoon heaping piles of cheese batter into the frying pan. Fry for 2-3 minutes on each side or until both sides are a nice golden brown. Serve immediately.
Recipe from “The Dairy Gourmet” by Sarah M. Lasry