Russian Syrniki — Cottage Cheese Pancakes
Syrniki spread in the pan when the cheese still holds water. It must be drained in muslin for at least an hour (or squeezed out). And use as little flour as possible — extra flour turns them into doughy pancakes rather than cheese ones.
- Prep
- 70 min
- Cook
- 20 min
- Total
- 90 min
- Calories
- 230
Syrniki are a classic Russian and Ukrainian breakfast: small discs of curd cheese fried in butter and served with sour cream and jam. They are high in protein and take twenty minutes.
Method
-
1
Drain the cheese
Put the curd in muslin or a fine sieve over a bowl in the fridge for at least an hour, or wring it out in a cloth. That water is the reason syrniki spread.
⏱ 60 min -
2
Mash it
Mash the cheese with a fork or push it through a sieve until it is smooth and free of lumps.
⏱ 5 min -
3
The batter
Add the egg, sugar, salt and vanilla and mix, then the flour — four tablespoons only — and the raisins. The batter should be soft but hold its shape.
⏱ 5 min -
4
Chill
Put the batter in the fridge for 20 minutes — it makes shaping easier and reduces spreading.
⏱ 20 min -
5
Shape
With floured hands, form discs 2 cm thick and 6 cm across, and coat them in a thin layer of flour.
⏱ 8 min -
6
Fry
Over medium-low heat in butter and oil, fry for 3 to 4 minutes a side until golden. High heat burns the outside while the centre stays cold.
⏱ 18 min -
7
Serve
Dust with icing sugar and serve hot with sour cream and jam.
Cooked it? Rate it
Your rating tells the next cook whether this recipe is worth their time.
✓ Thanks — your rating is in.
Tips that actually matter
- Drain the cheese for an hour — it is the number one cause of spreading.
- As little flour as possible; extra flour turns them into ordinary pancakes.
- Medium-low heat — the discs are thick and the centre needs time.
- Chilling for 20 minutes before shaping makes the whole job far easier.
People also ask
Which cheese should I use?
Firm curd cheese is the closest thing to Russian tvorog. Avoid watery cottage cheese, or drain it overnight.
Why do they spread in the pan?
The cheese holds water, the flour is too little, or the batter was not chilled. All three are adjusted together.
Can I bake them?
Yes — 190°C for 20 minutes on a lined tray, turning once. Much lighter, though without the golden crust.
Cook mode
Russian Syrniki — Cottage Cheese Pancakes
-
1
Drain the cheese
Put the curd in muslin or a fine sieve over a bowl in the fridge for at least an hour, or wring it out in a cloth. That water is the reason syrniki spread.
-
2
Mash it
Mash the cheese with a fork or push it through a sieve until it is smooth and free of lumps.
-
3
The batter
Add the egg, sugar, salt and vanilla and mix, then the flour — four tablespoons only — and the raisins. The batter should be soft but hold its shape.
-
4
Chill
Put the batter in the fridge for 20 minutes — it makes shaping easier and reduces spreading.
-
5
Shape
With floured hands, form discs 2 cm thick and 6 cm across, and coat them in a thin layer of flour.
-
6
Fry
Over medium-low heat in butter and oil, fry for 3 to 4 minutes a side until golden. High heat burns the outside while the centre stays cold.
-
7
Serve
Dust with icing sugar and serve hot with sour cream and jam.
Comments
Cooked it? Tell us how it went, or ask a question — we read every comment.