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Syrniki (Russian Sweet Cheese Pancakes)

Home cook Yelena Bachko gave us the recipe for these tangy, tender pancakes, made with tvorog (a type of quark). From Saveur Makes 30 pancakes

2½ lb. whole milk ricotta, drained in a sieve overnight
1½ tbsp. fresh lemon juice
1/3 cup sugar
3 eggs, lightly beaten
2/3 cup golden raisins
2 cups all-purpose flour
¼ cup olive oil, for brushing

1. Mix ricotta and lemon juice in a bowl; set aside 5 minutes. In another bowl, whisk sugar and eggs until fluffy; stir in ricotta mixture and raisins. Slowly stir in 1 cup flour until a sticky dough forms; set aside. Place remaining flour on a plate.

2. Using wet hands, form dough into thirty 2" patties about ½" thick. Heat a 12" nonstick skillet over medium heat. Working in 4 batches, brush skillet with 1 tbsp. oil each time. Dredge rounds lightly in flour; fry, flipping once, until golden brown and firm, 4-6 minutes.