Cottage Cheese Pancakes, AKA Syrnyky (gluten-free)

To make excellent cottage cheese pancakes, the cottage cheese must be very dry. If it's too wet, simply hang it in a towel over the sink and let it drain for a few hours or overnight. It is essential for the recipe - otherwise, you'll have to add more flour, or the cottage cheese pancakes will fall apart when frying. Remember, dry cottage cheese is the secret to success!
If you want a finer texture of cottage cheese pancakes, you can rub the dry cottage cheese one or more times through a sieve or process it through a meat grinder.

Mix the dry cottage cheese with the egg using a fork. Next, add rice flour, salt and vanilla sugar (if desired). Mix it all again until everything is well combined. You will receive quite dry dough. If the dough is wet, it means the cottage cheese is not dry enough, so you need to add more flour. But it is better to drain the cottage cheese well beforehand rather than to add flour. The less flour, the more tender and flavorful the cottage cheese pancakes will turn out. Let the dough stand at room temperature for 15 minutes.

Shape the pancakes to 0.8 to 1 cm thick.
Heat ghee (or refined olive oil, coconut oil) in a frying pan over medium heat and place the cottage cheese pancakes about 1 to 2 cm apart. Cover them with a lid and cook until browned on the first side. Next, remove the lid, flip the pancakes and fry the second side without the lid until golden brown. When done, remove the cooked cottage cheese pancakes and place them on a paper towel to absorb any excess oil. Serve them warm with honey, jam, sour cream, or other topping of your choice.
Bon Appétit!