In a medium bowl place the farmer’s cheese, crack two eggs, add sugar, vanilla and thoroughly mix everything together.
Mixing will be a little tough since the farmer’s cheese is quite dense. You can use a hand mixer for this purpose. Combination of sugar and eggs will loosen out the density of the farmer’s cheese and within 2 minutes you will have a more workable concoction of sorts.
Some people prefer the cheese to completely become grainless and smooth. I personally prefer having tiny chunks of cheese in my pancakes.
Add baking powder, baking soda and salt into the bowl and mix everything well. Remember, baking soda helps the batter expand while frying and baking powder helps it rise. These two ingredients complement each other very well when combined with dairy which has some acidity to it.
Slowly add flour 1/2 cup at a time. Mix well before adding another 1/2 cup. When the batter reaches a thicker consistency and doesn’t easily fall off the spoon, you are ready for the next step. Do not make it too thick though. While the batter needs to hold its shape on the spoon, it should also start sliding as you keep it upside down. This consistency is important to help us build small, sticky patties.
On medium heat warm the skillet and add the oil of your choice. Once the oil has melted, turn the heat down a couple of notches (warmer than low and lower than medium).
Place the bowl with the batter next to your skillet, have a small bowl of flour ready. You will also need a big spoon and a dessert spoon. Grab a tablespoon of the batter and with the help of the dessert spoon plop it down on to the flour bowl. Grab some flour from the bowl and sprinkle it on top of the little batter ball. The idea is to lightly coat the batter ball without overwhelming it with flour. At the same time, you should coat it enough so that the batter ball doesn’t stick to your hands much. During this process create a small pancake in your hands, giving it a nice round shape. Pat the excess flour out.
Gently place the patty (remember that the batter should not be dense) on to the skillet. Work quickly and cover the skillet with patties. Cover the lid of the skillet and cook the patties for 2 minutes on low heat.
Once the bottom side is golden brown color flip the pancakes and cover the lid again for 1-2 minutes.
Once both sides are golden brown, move the pancakes on to a larger plate. Repeat the frying process with the rest of the batter and add oil as needed. Usually, 2 TBSP is enough for my needs. Oil helps the pancakes from drying out and along with flour, they create a nice crisp to the outer shell of the pancakes.