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4.5 from 6 votes

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

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Serve buckwheat pancakes (syrniki) immediately with maple syrup and butter.