Russian syrniki are farmer’s cheese pancakes, fluffy, pillowy and tender, topped with sweet strawberry vanilla sauce. My Russian mother’s breakfast recipe.
Russian syrniki is something you look forward to eat for Sunday breakfast. Fluffy, pillowy, soft and tender, topped with sweet strawberry vanilla sauce, these farmer’s cheese pancakes are very delicious and probably one of the hidden pearls of Slavic cuisine. If you are looking for a sweet breakfast that isn’t American pancakes, syrniki definitely deserve to be discovered.
Syrniki (translates to “fried cheese cakes”) are the invention of thrifty housewives who wanted to use up the sour milk left from cheese making. The word syrniki is derived from the word “syr” (cheese), because in former times there was no special word for farmer’s cheese. Nowadays, “syr” only refers to hard yellow cheese, so as a child, I was wondering why syrniki are called like that, although they are made of farmer’s cheese? My mom used to make them nearly every weekend for breakfast, so I asked her for a recipe she is using. We made these syrniki together, so you can be sure that the recipe is authentic.
How to Make Russian Syrniki
Syrniki are really easy to make, but there are some things to consider before you start. The most important ingredient is farmer’s cheese and its quality and moisture content determines the result. It’s better to use fresh farmer’s cheese, not too dry and not too moist. However, it’s easy to fix these issues: just dilute the dry farmer’s cheese with a bit of sour cream or yoghurt to make it more moist or put the moist farmer’s cheese in a sieve allowing the excess moisture to drain.
Besides farmer’s cheese, you will need eggs, flour, baking soda, a bit of lemon juice, salt and bourbon vanilla sugar to make syrniki. I didn’t use sugar because I made a sweet sauce, but feel free to add as much sugar as you want. For the sauce, you’ll need strawberries, brown sugar, vanilla pod, lemon juice and flour. I made a big batch (and I strongly recommend you to do the same) because this sauce is incredibly delicious and you can use it for a variety of dishes.
The truth is, I had to use up strawberries we picked last week in a strawberry field. We got to use up a bit more than 1 kilogram, so I made the sauce from this amount. In the recipe below I divided this amount by 3, just enough for the amount of syrniki in the recipe. I really urge you to double or triple the recipe for the sauce. It stores well in the fridge (for at least a week) and I will use the rest of it to make a cheesecake for my father-in-law’s birthday. Alternatively, you can serve syrniki with any kind of jam, syrup, honey, sour cream or berries.
Check the recipe below for my mom’s Russian syrniki with strawberry vanilla sauce and enjoy the Slavic breakfast to the fullest!
What is your favorite sweet breakfast? Leave a comment below!