LEMON SYRNIKI

Syrniki is a farm-style cheese pancake, sort of a cross between cheesecake and pancakes. It can be served for breakfast, tea, a light meal or a snack. We liked ours topped with sour cream and jam, or fresh fruit and whipped cream, but you could omit the sugar and go completely savory, topping it with sour cream, chives and chopped ham. Start to finish: 1 1/2 hours Servings: 12 Two 7 1/2-ounce packages farmer’s cheese 3 eggs 1/2 cup all-purpose flour, plus more for dredging 1/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon baking soda Zest of 2 lemons Vegetable oil, for frying In a food processor, pulse the cheese until finely chopped. Transfer to a medium bowl and stir together with the eggs, 1/2 cup of flour, sugar, salt, baking soda and lemon zest. The dough should be soft and somewhat sticky. Cover the bowl and refrigerate for at least 1 hour. Form the dough into small rounds, the size of a walnut. Flatten into patties, then lightly dredge in flour. Set aside. In a large skillet over mediumhigh, heat about 1/4 inch of oil. Working in batches, fry the patties for 3 minutes per side, adding additional oil between batches as needed. Serve immediately. Nutrition information per serving: 140 calories; 80 calories from fat (57 percent of total calories); 9 g fat (2.5 g saturated; 0 g trans fats); 55 mg cholesterol; 9 g carbohydrate; 0 g fiber; 3 g sugar; 6 g protein; 160 mg sodium. Recipe by Alison Ladman