Directions

Combine all the syrniki ingredients in a large bowl. The batter will be dense. Refrigerate until ready to use.

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Meanwhile, add raspberries and sugar to a saucepan. Cook for 5-7 minutes, using a wood spoon to help break the raspberries up. We’re aiming for a texture that’s not watery, but definitely looser than a traditional jam. Once you achieve the proper viscosity, remove the raspberry compote from heat and set aside.

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Make your zesty sour cream by combining sour cream, a few pinches of sugar, a pinch of salt, and lemon zest in a bowl. Refrigerate until ready to use.

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Time to get cooking! Heat neutral oil in a skillet over medium heat. Add the batter to the skillet - you can make the pancakes whatever size you like but I prefer them on the smaller side. Cook for a few minutes on each side until golden brown. 

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To assemble: top the syrniki with zesty sour cream, raspberry compote, and a draping of Prosciutto di Parma. Optional: top some of the syrniki with sliced figs + honey drizzle instead of the raspberry compote for a sweeter flavor profile.