In a small saucepan, bring the brandy or water to a boil. Take brandy or water off the heat and add the raisins and soak for 30 minutes. Drain and dry with paper towels. Set aside.
Press the farmer’s cheese through a fine sieve. Combine it in a large bowl with the dried raisins, egg yolks, sour cream, 1/3 cup flour, cream of wheat, sugar, and vanilla sugar. Mix thoroughly and add salt. Cover and refrigerate overnight.
Form the cheese mixture into twelve round flat patties about 3 1/2 inches in diameter. Dust the patties on both sides with the 1 Tablespoon flour.
Melt the butter in a large nonstick skillet over medium heat. Add as many patties as will comfortably fit and fry until deep golden on both sides.
Repeat with the remaining patties. Serve at once. Serves 4-6.
NOTE: Pot cheese is a medium dry cottage cheese, also known as pressed cottage cheese. If drained until dry and crumbly, it becomes farmer's cheese. Both pot cheese and farmer's cheese can be found in Eastern European grocery stores and cheese shops; many supermarkets also stock farmer's cheese.
VANILLA SUGAR: Bury a large vanilla bean in a 2 to 3 pound container of sugar and store for at least 1 week before using.