Cheese Pancakes (Syrniki)

1. 1 Feta or brined cheesepack 200 g ≈ $3.00 15 g
2. 2 Hard cheesepack 200 g ≈ $2.70 25 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Sour cream 15%pack 300 g ≈ $1.60 30 g
5. 5 Wheat flour 35 g
6. 6 Green onionspack 50 g ≈ $1.30 15 g
7. 7 Dillpack 50 g ≈ $1.80 8 g
8. 8 Olive oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the farmer’s cheese coarsely, crumble the feta¹ with a fork, and finely chop the green⁶ onion and dill⁷.

2. Whisk the egg with the sour⁴ cream, then stir in the flour until you have a thick, lump-free batter.

3. Fold in the cheese, green⁶ onion, and dill⁷, mixing well.

4. Heat a skillet with oil over medium heat. Drop spoonfuls of batter to form small pancakes.

5. Fry for 2–3 minutes per side until golden brown and the center is no longer runny.

6. Serve hot, with sour⁴ cream if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.