You can use both farmers` cheese and cottage cheese. If you have cottage cheese, simply mix it with sugar and an egg with the help of a spatula or a spoon. But if you have farmers` cheese, like I did. You will have to use a blender for mixing, I have chosen a universal cutter for this purpose. It will blend granulated cheese into one smooth texture.
Stir in flour and mix in thoroughly. You should get the consistency of the dough, not the batter, thick but soft at the same time.
I used a tablespoon to take scoops of the cheese mixture and place them in the flour. Nicely dredge every scoop and then get rid of the excess flour by tossing the pancake from one hand to another. Form cheese pancakes in the size and shape you would like. I just form the ball, place it on the surface, and press in the center to get it flat.
Heat the pan with several tablespoons of oil in it over medium-high heat. Keep adding oil after every bunch of cheese pancakes. So, I try to mold them in advance. It is easier for me this way. Cook cottage cheese patties for 5 minutes on each side or until golden brown. If you cover your pan with a lead while cooking pancakes they will get fluffier and thicker as a result.
Transfer cheese pancakes to a paper towel first. You will get rid of the oil that covers them. Serve with your favorite type of topping, fruit, or berry. Better served warm. Bon appetite!