5 from 21 votes
Syrniki: Russian Cottage Cheese Pancakes
Syrniki are fluffy Russian pancakes made with farmer's cheese, eggs, sugar, and flour, fried until golden brown. They have a tender inside and crispy edges, with a slightly sweet flavor from vanilla and brown sugar. These cottage cheese pancakes are traditionally served with fresh berries and yogurt or sour cream, offering a warm comfort food with a mild dairy tang balanced by the sweetness.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings. This recipe makes about 10 syrniki, which is 3-4 servings.
Calories:
201 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
Russian, Ukrainian, Eastern European
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
- 2-3 tablespoons wheat flour
- 2-3 tablespoons vegetable oil I use sunflower oil, for frying
- strawberries see notes for more serving options) (see notes for more serving options, to serve
- yogurt see notes for more serving options) (see notes for more serving options, to serve
Instructions
- Break cottage cheese with a fork in a large bowl. Add egg, vanilla sugar, sugar, and salt.Once well mixed, stir in flour to form a thick, sticky batter.Let it sit for at least 15 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).
Cup of Yum
Notes
- Select farmer's cheese with low moisture or drain excess liquid to avoid watery batter.
- Mix ingredients just until combined to keep pancakes tender and fluffy, avoiding overmixing.
- Maintain medium heat and add oil as needed to cook pancakes golden without burning.
- Cover pan briefly after flipping to ensure pancakes cook through and stay moist.
- Use a cookie or ice cream scoop to portion batter evenly for consistent pancakes.
- Let batter rest for at least 15 minutes before shaping to improve texture.
- Store pancakes in the refrigerator up to 3 days or freeze for up to 3 months.
- Serve with sour cream, fruit preserves, fresh berries, honey, or yogurt for variety.
Nutrition Information
Calories
201kcal
(10%)
Carbohydrates
11g
(4%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.4g
(2%)
Trans Fat
0.01g
(1%)
Cholesterol
76mg
(25%)
Sodium
579mg
(24%)
Potassium
27mg
(1%)
Fiber
0.1g
(0%)
Sugar
8g
(16%)
Vitamin A
59IU
(1%)
Calcium
12mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4 servings. This recipe makes about 10 syrniki, which is 3-4 servings.
Amount Per Serving
Calories 201
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 76mg | 25% |
| Sodium | 579mg | 24% |
| Potassium | 27mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 59IU | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.