0 from 21 votes
Syrniki: Russian Cottage Cheese Pancakes
Make delicious Syrniki, fluffy and tender Russian cottage cheese pancakes, with my Russian mother's easy-to-follow recipe.
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 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 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
- 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 Information
Calories
201kcal
(10%)
Carbohydrates
11g
(4%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Trans Fat
0.01g
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: 4servings. 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.