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1
In a mixing bowl combine flour, baking powder and salt. To another bowl add cheese, sugar, well-beaten eggs, lemon or orange zest and vanilla. Mix thoroughly.
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2
Gradually add flour mixture until well combined and very smooth. Place in the refrigerator for 45 to 60 minutes, and then scoop balls of the dough and place on a lightly floured board. Form into rounds about 3/4-inch thick, and about 2 and 1/2- inches in diameter. Make sure that you flip dough rounds and lightly coat both sides with flour.
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3
Preheat a non-stick skillet on medium-low heat. Pour about 1 tablespoon of oil or clarified butter in the bottom. When the oil is hot, lay the pancakes one at a time into the skillet, not more then three or four, depending on the size of the skillet.
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4
Sautee until first side is golden brown, turn the pancake over and cook until the second side is golden brown, about 5 to 6 minutes per side. Place Syrniki on a serving platter. Serve at once with creme fraiche or sour cream and any your favorite jams, preserves, fruit or berry sauces or fresh berries.
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5
To make the cherry sauce: Combine cherries with sugar and lemon juice (if using) in a small sauce pan. Bring to simmer; cook for 3 to 4 minutes. In a cup mix together potato starch with water and add to cherries; when it comes back to simmer, cook for about 2 minutes or until the sauce thickens; mix in vanilla extract and pour over Syrniki. Enjoy!
