Russian buckwheat pancakes (syrniki) with flax seeds and maple syrup

Name: Russian buckwheat pancakes (syrniki) with flax seeds and maple syrup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups well-drained ricotta; 2 eggs; 3 teaspoons maple syrup; A couple of drops vanilla extract; A pinch of sea salt; Zest of half an orange; a pinch of cardamom; 8 tablespoons buckwheat flour; 4 teaspoon flax seeds; Vegetable oil or light olive oil

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4.5

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Course
Breakfast

Russian buckwheat pancakes (syrniki) with flax seeds and maple syrup

Ethan Patterson

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A Middle-Eastern take on traditional Russian syrniki, these buckwheat pancakes are gluten-free, sweetened with maple syrup and fragrant with the exotic flavours of cardamom and orange.

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Ingredients

Servings

2 cups well-drained ricotta tvorog or cottage cheese
2 eggs mixed well
3 teaspoons maple syrup
A couple of drops vanilla extract
A pinch of sea salt
Zest of half an orange optional
a pinch of cardamom
8 tablespoons buckwheat flour or more, as needed
4 teaspoon flax seeds
Vegetable oil or light olive oil for frying

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Instructions

Combine eggs with maple syrup, salt, orange zest, vanilla extract and cardamom. Add the ricotta cheese and mix well. Add the flour and mix, starting from 6 tablespoons and increasing as necessary (butter shouldn't be too thin and should stay on the spoon instead of running off it). Fold in the flax seeds.
In a large, heavy-bottomed frying pan, heat vegetable oil on medium heat. Add in the batter in scoops, using 2 tablespoons, well-floured hands or an ice cream scooper. Cook for a couple of minutes until buckwheat pancakes fry on one side. Flip over, lower heat to low, and continue cooking for an additional 5 minutes. Remove to a large platter and cover, keeping pancakes warm until serving. Repeat with the rest of the batter.
Serve buckwheat pancakes (syrniki) immediately with maple syrup and butter.