Thick pancakes with cheese, also called syrniki, are eaten all over Eastern Europe (Russia, Belarus, Ukraine), usually with sweet cream and fruit, jam or chocolate, and leave no one indifferent. Fresh cheese is most often used in the mixture, but you can also try them with ricotta. Sometimes dried fruit, for example raisins, is added to the mixture. You can knead or mix the dough by hand, and make the texture thicker than the classic pancake dough so that it can be shaped.

Ingredients for ricotta pancakes:
900 g of full-fat ricotta cheese
1 egg
100 g of sugar
200 g of flour
1/2 teaspoon baking powder + for sprinkling
1 teaspoon of vanilla extract
oil for frying

Preparation of ricotta pancakes:
Mix well the cheese with the egg and vanilla extract. Stir in sugar, then flour and baking powder. Depending on the thickness of the mixture, add flour or cheese as needed (the thickness of the mixture may vary due to different types of ricotta).

Dust a work surface or a large wooden board with flour. Take the mixture with a regular spoon or an ice cream scoop, then mix it into the flour. Sprinkle it with flour and form a thick pancake a little more than a centimeter thick.

Heat the oil and fry the pancakes in a few turns on low to medium heat. Fry covered for about 2-3 minutes on each side or until well browned.