Gluten-Free Russian Pancakes (Syrniki) with Berry Compote

Instructions

1. 1In a large bowl, combine the 1 cup farmer's cheese, 1 large egg, 0.5 cup gluten-free all-purpose flour, 2 tablespoons sugar, and 0.25 teaspoon salt.
2. 2Mix everything together with a spoon or your hands until it forms a cohesive dough. Do not overmix.
3. 3Place a 25.4 cm non-stick skillet over medium heat. Add the 2 tablespoons of coconut oil to the skillet and let it heat up until it shimmers, about 1-2 minutes.
4. 4Scoop about 2 tablespoons of the cheese mixture at a time and gently shape it into small, round patties, about 1.27 cm thick. You should be able to make about 8 patties.
5. 5Carefully place the patties into the hot skillet. Cook for 3 to 4 minutes per side, until the syrniki are a deep golden brown and cooked through. You may need to cook them in batches, adding a little more coconut oil if the skillet becomes dry.
6. 6While the syrniki are cooking, combine the 2 cups mixed berries and 2 tablespoons maple syrup in a small saucepan over medium heat.
7. 7Bring the berry mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the berries have softened and the sauce has thickened slightly. The berries should look plump and juicy.
8. 8Remove the syrniki from the skillet and place them on a plate. Serve the warm syrniki immediately with the berry compote spooned over the top.