Polish/Russian cheese latkes (Syrniki)

DIRECTIONS

• Skip this step if you’re using farmers’ cheese or tvorog, or if the ricotta you’re using seem not too wet. Set a fine sieve or folded cheesecloth set inside a colander over a bowl and spoon ricotta into sieve. Let stand at room temperature for 1-2 hours to remove access water.
• To make the cherry sauce (optional), put thawed cherries in a heavy bottom saucepan, top with sugar and wine and bring to boil over medium-high heat. Reduce the heat to medium, so the sauce is simmering, but not too rapidly, and cook for about 8 minutes. Taste, and add lemon juice only if you want to flavor to be more tart. Remove from heat and cool down completely.
• Put the strained ricotta, farmers’ cheese or tvorog in a bowl of a stand mixer fitted with a flat beater. Add flour, eggs, sugar and salt and mix on medium speed to create a smooth batter. Don’t over mix. Remove from mixer, cover bowl in plastic, and let chill in the fridge for 1 hour, and up to 4 hours.
• Line a baking sheet with two layers of paper towels.
• Heat a little oil or butter in a non-stick pan over medium heat. When oil is hot, gently spoon a spoonful of the batter into the pan, patting it gently to a round shape. Fry until golden, about 2 minutes per side. Transfer to paper towel lined sheet. Wipe pan clean with a paper towel, add more oil as needed and continue with the rest of the batter.
  
• Serve immediately or at room temperature. You can sprinkle pancakes with powdered sugar and serve with a side of the cherry sauce or jam and sour cream.