These pancakes are an all-time favorite in my family—I even make them for dinner almost every week all year round. Though the original chametz recipe calls for ¾ cup flour, it took much less potato starch to reach the same consistency.
- 1 pound farmer cheese
- 3 large eggs
- 3 tablespoon sour cream
- 2 teaspoon vanilla sugar
- 1/2 cup sugar
- 3 tablespoon potato starch
- Oil or nonstick cooking spray, for frying
In a medium bowl, combine the farmer cheese, eggs, sour cream, sugars, and potato starch. Mix well.
Heat oil or cooking spray in a skillet over medium heat. Scoop a ladle of the pancake mixture into the pan. Fry until golden, approximately 1-2 minutes per side.