|Whole milk cottage cheese||1 Cup (16 tbs)|
|Whole milk ricotta cheese||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Skillet Frying)|
|Sour cream||1⁄4 Cup (4 tbs) (For Serving)|
|Raspberry jam/Lingonberry jam||2 Tablespoon (For Serving)|
Combine the cottage cheese, ricotta cheese, eggs, flour, sugar, vanilla, and cinnamon in a blender or food processor and puree until smooth.
Heat a large cast-iron skillet over medium heat and melt butter.
Spoon or pour into pan approximately 2 tablespoons of batter for each cake.
When bubbles begin to appear on the top of each latke and the bottom is golden brown, carefully turn to brown the other side.
Drain on paper towels.
Keep warm in a 200°F oven.
Repeat until all the batter is used.