Syrniki is a traditional Russian/Ukrainian dessert from curd cheese. Usually it is fried on the pan in hot oil.But, here I propose a healthier option!

This is a savory twist on traditional syrniky. The choice of mozzarella is flexible—while I prefer a mild-tasting cheese, any dry, good-melting cheese can work and even add an interesting twist to the recipe.

I added cinnamon to this syrniki because I love cinnamon. The raisins go really well, too.Use 2 spoons when you pour the batter onto the skillet.Top the cakes with your favorite fruit or nuts.If the cottage cheese is too wet, the batter will be runny. It would be best to squeeze out the liquid from the cottage cheese before use. Recipe by Mamewans' mama

The pancakes that my great-grandmother made for me as a young child were always packed with cheese.I wanted to recreate the flavour of her pancakes so this is a recipe I came up with after much trial and error.Since the main ingredient in these pancakes is cottage cheese, they burn very easily, so please be careful. Recipe by Hitomi

Syrnyky is a traditional Ukrainian dish, easy to cook and tasty to eat those cottage cheese ;) Children love them, the melted cheese tastes very good! Adults love them too )))) Give it a try and they will become your favorite breakfast dish - simple and healthy.

This is Poland's version of deviled eggs! Being half Polish, l might be biased, but this version is awesome!

“Syrnyky” are fried quark pancakes, garnished with sour cream, jam, honey or apple sauce. The cheese mixture may contain raisins for extra flavor.

Pictured is farfalle (with homemade kale pesto) using the fresh pasta dough. The recipe works for many other pasta shapes as well.

My Russian friend's mother often made these for me when I lived in Israel. I made a note of the recipe here to remind myself how to make them in future.These pancakes have a simple flavour and taste just like what a real Russian mother would make.The trick with this recipe is to grate the potatoes while they are still raw. Your pancakes will end up nice and chewy that way.Grating this way will mean that you will lose some of the moisture from the potatoes but they'll provide a more uneven surface during cooking which will allow for a crispier texture. Recipe by Takeruna

I wanted to use salmon to make a sumptuous dish so I made Russian Blinchiki.You can serve these with tartar sauce or sour cream. Using strong flour for the batter is the key, since it makes it chewy and dense. Recipe by Mi-chan

an easy recipe for Polish dumplings with spinach and feta cheese

Makes around 16 wraps.