Drain the cheese well. If using cottage cheese, place it in a fine sieve or cheesecloth and press out excess liquid. The cheese should be as dry as possible. Too much moisture makes the batter sticky and hard to shape.

Mix the base. In a bowl, combine the cheese, egg, sugar, vanilla (if using), and salt. Stir until it looks creamy. If your cheese is lumpy, mash with a fork or briefly pulse in a food processor for a smooth texture.

Add the dry ingredients. Sprinkle in the flour and baking powder. Start with 1/2 cup flour and stir gently until a soft, slightly tacky dough forms. It should hold together when pressed, but not be wet.

Shape the patties. Lightly flour your hands and work surface. Scoop 2 tablespoons of dough per pancake. Roll into balls, then flatten into thick discs, about 2.5 inches wide and 3/4 inch thick. Dust lightly with flour on both sides.

Preheat the pan. Heat a nonstick skillet over medium heat with a thin layer of oil (or oil plus a small pat of butter for flavor). The oil should shimmer but not smoke.

Pan-fry gently. Cook the syrniki in batches, 3–4 minutes per side, until golden brown and slightly puffed. Adjust heat so they brown evenly without burning. Add more oil as needed between batches.

Rest before serving. Transfer to a plate and let them sit for 2–3 minutes. This helps them set and keeps the centers tender.

Serve warm. Top with sour cream and jam, drizzle with honey, or add fresh berries. A dusting of powdered sugar is classic.