# 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.

**Russian Cuisine · 90 min · 4 servings · 230 kcal per serving**

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.

## Ingredients


### Base
- 500 g — firm curd cheese (tvorog or cottage cheese)
- 1 piece — egg
- 3 tbsp — sugar
- 1 pinch — salt
- 1 tsp — vanilla
- 4 tbsp — flour (plus extra for coating)
- 2 tbsp — raisins (optional)

### القلي
- 3 tbsp — butter
- 1 tbsp — oil

### To serve
- ½ cup — sour cream
- ½ cup — jam or honey
- 1 tbsp — icing sugar

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

---

Source: https://hanakoleah.com/en/russian-cuisine/russian-syrniki-cheese-pancakes
Edited by: Marwa Mohamed
Last updated: 2026-09-12