Dairy-Free Syrniki (Russian Pancakes)

Ingredients

• 1 cup Vegan Cream Cheese
• 1/2 cup All-Purpose Flour
• 2 tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Plant-Based Milk
• 2 tablespoons Sunflower Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine 1 cup of Vegan Cream Cheese, 1/2 cup of All-Purpose Flour, 2 tablespoons of Sugar, 1 teaspoon of Vanilla Extract, and 2 tablespoons of Plant-Based Milk. Mix these ingredients together with a spoon or spatula until a smooth, thick batter forms and no dry flour is visible.
2. 2Place a 25.4 cm non-stick skillet over medium heat. Add 2 tablespoons of Sunflower Oil to the skillet. Heat the oil until it shimmers, which should take about 1 to 2 minutes. The oil should be hot enough to sizzle a drop of batter.
3. 3Carefully drop rounded tablespoons of the batter into the hot sunflower oil. Use the back of your spoon to gently flatten each dollop into a small, round pancake shape, about 7.62 cm in diameter. Do not overcrowd the skillet; cook in batches if necessary.
4. 4Cook the syrniki for 3 to 4 minutes on the first side, until the bottom is a deep golden brown and the edges look set. Carefully flip each syrnik using a spatula and cook for another 3 to 4 minutes on the second side, until it is also golden brown and cooked through. The syrniki should feel firm to the touch.
5. 5Once cooked, remove the syrniki from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the syrniki warm.

Substitutions

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