This recipe is taken from Sunset magazine and is something dairy and (slightly) different.
3 cups farmer’s cheese
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
1 cup all-purpose flour
Vegetable oil for frying
Sour cherry preserves
1. In a large bowl, stir together farmer’s cheese, eggs, sugar, vanilla, salt, and flour.
2. Pour 1/2 inch oil into a 10- to 12-in. frying pan (with sides at least 1 1/2 in. high) over medium-low to medium heat. When oil reaches 300°, scoop 1/4 cup of cheese mixture from bowl, then gently drop it into hot oil. Press down lightly with a spatula to flatten. Cook 3 or 4 pancakes at a time (do not crowd pan), loosening from bottom as needed, until undersides are golden brown, about 2 minutes. Gently turn and cook until other sides are golden brown, 1 to 2 minutes longer.
3. Transfer to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.
Thanks – I was looking for easy alternatives to potato latkes for a dairy chanukah meal!