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1
Place a colander over a large bowl and cover with a piece of clean cheesecloth. Put the cheese over the cheesecloth , wrap into a tight bun and allow the whey to drain, about 8 hours or overnight in the refrigerator.
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2
To make the batter, discard the whey, remove the cheesecloth and place the strained cheese into the bowl.
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3
Beat the yolks and egg together and add to the cheese. Add the flour, sugar, salt, zest, vanilla and incorporate everything together using a fork. Dad finds a potato masher works well.
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4
If you're not ready to eat them yet, cover the bowl with plastic and store in the fridge for up to 1 day. The dough travels well, too, if you want to take them to your daughter's house and spoil her.
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5
When you're ready to fry them, gently start heating a nonstick pan, add a dab of butter and a drizzle of oil, so the butter doesn't burn.
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6
Cut a piece of parchment paper and place it over a clean plate/tray. Put some flour onto another plate/tray and cover your palms with flour. Take a heaping tablespoonful of dough and roll it into a ball about the size of a lime. Rest it on one palm and with the flat of the fingers of your other hand, pat the ball down into a patty about 1/2 inch thick. Shape the rest of the pancakes.
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7
Once the butter/oil has started to bubble and brown, gently place the pancakes, one at a time into the pan. Take good care not to splatter any hot oil onto your hand. After about 2 minutes, lift a pancake slightly to see how crispy brown the bottom has gotten. Flip the pancakes and rotate the pan for even heating.
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8
Serve hot with cold sour cream and your favorite jam.
