Latvian cheese pancakes (biezpiena plācenīši)

Mash the curd cheese with a fork until smooth but not overly whipped. If the cheese is very wet, drain off any excess whey beforehand.

Add the eggs, sugar and salt, and mix well. Stir in the flour and knead into a thick mixture that holds its shape and won't spread out in the pan.

Divide the mixture into 8 portions. With damp hands, shape each into a round patty about 1 cm thick, lightly dusting with a little extra flour if needed.

Heat a skillet over low heat and add the vegetable oil. Place the patties in the pan with space between them so they're easy to flip.

Cook covered for 4–5 minutes on one side, until the bottom turns golden and the edges are set. Carefully flip and cook for another 4–5 minutes over low heat.

Transfer the cooked pancakes to a plate and serve warm with sour cream.