Syrniki: Russian Cottage Cheese Pancakes

Make delicious Syrniki, fluffy and tender Russian cottage cheese pancakes, with my Russian mother's easy-to-follow recipe.

Course Breakfast, brunch, Dessert, Dessert, Breakfast

Cuisine Eastern European, Russian, Ukrainian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings. This recipe makes about 10 syrniki, which is 3-4 servings.

Calories 201kcal

Author Elena Szeliga

Cost $5

Ingredients

425 grams or 15 oz (2 cups) farmer's cheese
1 egg
2 tablespoons brown sugar
2 teaspoons vanilla sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2-3 tablespoons wheat flour
2-3 tablespoons vegetable oil to fry I use sunflower oil
strawberries, yogurt to serve (see notes for more serving options) (see notes for more serving options)

Instructions

Break cottage cheese with a fork in a large bowl. Add egg, vanilla sugar, sugar, and salt.
Once well mixed, stir in baking soda and flour to form a thick, sticky batter.
Let it sit for at least 10 minutes to absorb the liquid.
Heat a non-stick skillet or frying pan over medium heat, adding a thin layer of oil.
To form the perfect Syrniki, dust your hands with flour and shape small balls of batter before flattening them into round pancakes.
Be cautious not to make them too thin, as they should be fluffy.
Fry the pancakes for about 3 minutes on each side until they turn golden brown and are cooked through, covering the pan in the end to make them softer and juicier.
Make sure to add more oil as needed and adjust the heat if necessary to prevent burning.
Finally, transfer the cooked pancakes to a paper towel-lined plate to absorb any excess oil.
Serve with strawberries and sour cream or any other topping of your choice (see notes below).

Video

Notes

Choose the right cottage cheese: Look for a cottage cheese with a low moisture content, or drain any excess liquid before using it in the recipe. This will help prevent the batter from becoming too wet.

Don't overmix the batter: Mixing the batter until just combined will ensure tender, fluffy pancakes. Overmixing may result in a tough and chewy texture.

Maintain consistent heat: Cooking the Syrniki over medium heat will allow them to cook through without burning. Adjust the heat as necessary to maintain an even temperature.

Cover the pan: I sometimes cover the pan with a lid after I flip the pancakes to make them cook through.

Practice portion control: To keep the pancakes consistent in size and cooking time, use a cookie scoop, ice cream scoop, or tablespoon to measure out the pancake batter, just like when you're trying to make evenly sized rounds from traditional pancake batter.

Be patient: Don't flip the pancakes too soon. Wait until the edges start to look set and the bottom is golden brown before turning them over.

Store them right: Store them in the fridge for up to 3 days or freeze for up to 3 months.

Serve them with: Sour cream, fruit preserves or jam, fresh fruit or berries, condensed milk, honey, powdered sugar, cinnamon, whipped cream, maple syrup, yogurt (with vanilla extract), fresh or dried cherries.

Nutrition