Fluffy Farmer’s Cheese Pancakes

Ingredients:

300g of farmer’s cheese
300ml of milk
250-300g of flour (optional, depending on the type of flour)
4 tablespoons of sugar
4 eggs
a pinch of salt
6 tablespoons of oil

Beat the eggs, sugar, and salt together, then add the flour and mix the batter.
Pour in the milk and whisk again, using a hand whisk if you like.
Add the crumbled cheese—don’t blend it too finely; just break it up if it’s in chunks.
Mix the batter and whisk again.
Pour in the oil and whisk once more.
Let the batter rest for 10-15 minutes.
Heat a skillet (grease it once with a piece of butter for the first pancake) and fry the pancakes as usual.
Serve the pancakes with sour cream, jam, or honey; or dust them with powdered sugar or cinnamon sugar.
We enjoyed them with sour cream, powdered sugar, frozen cherries, and fermented baked milk (ryazhenka).