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Syrniki (Ukrainian/Russian cheese pancakes)

These fluffy, gently sweet cheese pancakes make a delicious breakfast treat.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 approx
Calories: 370 kcal
Course: Breakfast
Cuisine: Russian , Ukrainian

Ingredients

For pancakes
  • 8 oz farmer's cheese/quark (tvorog)
  • ¼ cup all purpose flour plain flour
  • 2 tablespoon sugar
  • 1 egg
  • ¼ teaspoon vanilla extract
To coat pancakes
  • 2 tablespoon all purpose flour plain flour
For cooking
  • 2 tablespoon oil approx, or around 1 ½ tablespoon plus a little butter

Instructions

    Cup of Yum
  1. Place the cheese, flour, sugar, egg and vanilla for the pancake mixture in a bowl and mix everything together so that the ingredients are well combined but try not to over-mix.
  2. Place the additional flour for coating in a small flat bowl or plate. Using either a cookie scoop or a dessert spoon, take a spoonful of the pancake mixture and then lightly round it off in your hands to form a round patty. They are usually on the thick side compared to regular pancakes, but also not just a slightly squished ball.
  3. Place the pancake into the flour for coating to coat underneath, carefully turn it over to coat the other side then gently shake off any excess. Set aside on a plate and repeat forming and dredging in flour with the rest of the mixture. You should get between around 7 and 11 pancakes, depending on quite how big you make them.
  4. As you are working on forming the pancakes, warm a small skillet/frying pan over a medium heat (non-stick or cast iron is best). Add the oil (and butter, if using) and let it warm.
  5. Once the oil is hot, add a few of the pancakes to the skillet. If you're using an 8in (20cm) skillet you probably want to only cook around half at a time so that you don't overcrowd the pan.
  6. Cook the pancakes for around 3 - 4 minutes until the underside is gently brown then turn and cook another 2 - 3 minutes on the second side. Remove from the skillet and drain on kitchen paper to remove excess oil. Cook the rest of the pancakes.
  7. Serve warm with eg berry compote, jam and (optional though popular) sour cream/creme fraiche (smetana).

Notes

  • If you can't find farmer's cheese/quark, you can also use ricotta - suggest full fat in all cases and you may need to drain them first as tvorog tends to be a bit drier than many of the closest equivalents.
  • See also below re making your own.
  • I have made these on the smaller side given the size of my scoop so got 11, but slightly bigger is more typical.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 35g (12%) Protein 21g (42%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 82mg (27%) Sodium 77mg (3%) Potassium 56mg (2%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 119IU (2%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 2approx

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 35g 12%
Protein 21g 42%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 77mg 3%
Potassium 56mg 1%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 119IU 2%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.