Cottage Cheese Pancakes (High Protein Ukrainian/Russian Syrniki)
User Reviews
4.8
Cottage Cheese Pancakes (High Protein Ukrainian/Russian Syrniki)
Description
This recipe blends farmer's cottage cheese with sugar, eggs, flour, a pinch of salt, and baking powder to form a smooth batter. The mixture is coated and shaped in flour before frying in avocado or butter oil until both sides develop a golden crust. The frying process gives the pancakes a crisp exterior while preserving a tender center.
Syrniki are often served immediately with accompaniments such as sour cream, honey, maple syrup, or jam, offering the option of sweetening or balancing the tanginess of the cheese. They make a hearty breakfast or dessert with a good protein content.
For fluffier texture, the farmer's cheese can be pulsed briefly in a blender to break up lumps. Whole wheat flour can be substituted for some of the all-purpose flour for a healthier variation. Leftover pancakes can be refrigerated up to 4 days and reheated in a microwave, or frozen before or after cooking for up to 2 to 3 months; reheat in a pan or microwave after defrosting overnight.
Ingredients
- 1 lb cottage cheese Farmer's
- 2 egg
- 4 tablespoon sugar
- ½ teaspoon baking powder
- 1 c flour sifted
- salt pinch
- 6 tablespoon avocado oil for frying, or butter
Instructions
Make a pancake batter.
- In a large bowl add farmer's cottage cheese. Using a fork break any big lumps. To the same bowl add cane sugar, salt, ¾ cup of flour, baking powder and eggs. Mix everything nicely until the mixture is smooth.
Roll pancakes in flour.
- In a separate shallow bowl add the remaining ¼ cup of flour and drop about ¼ cup of batter into the flour.
- Using 2 forks roll the batter to coat in flour and then working with your hands shape it into the patty. Dust off any excess flour.
Pan fry the cottage cheese pancakes.
- Heat 2 tablespoons of avocado oil (or other flavorless oil) in a large non-stick skillet and over a medium heat.
- Working in batches, cook the fritters for 2-3 minutes then flip and cook another 2 minutes on the other sides until cheese pancakes are golden brown and crispy.
- Transfer cooked Cottage Cheese Pancakes on a large plate lined with a paper towel.
Enjoy.
- Serve immediately with sour cream, honey/Maple syrup and/or your favorite jam.
Notes
- Pulse farmer's cheese in a blender briefly to break lumps for a lighter texture.
- Substitute white flour with whole wheat flour to increase the nutritional value.
- Clean the skillet between batches to avoid oil buildup and maintain crispiness.
- Refrigerate cooked pancakes up to 4 days and reheat in a microwave before serving.
- Freeze uncooked pancakes on a tray spaced apart, then store wrapped for up to 2 months; fry from frozen.
- Cooked pancakes can be frozen layered with parchment paper and stored up to 3 months; defrost overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 8581mg | 358% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 278IU | 6% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
