📝 About This Recipe
Syrniki are the crown jewel of the Slavic dairy kitchen, offering a delicate balance between a creamy cheesecake and a fluffy pancake. These golden discs are crafted from dry farmer's cheese, yielding a rich, tangy interior and a crisp, flour-dusted crust. Perfect for a festive Milchig brunch or a comforting weekday breakfast, they are a soul-warming tradition that celebrates the simplicity of high-quality dairy.
🥗 Ingredients
The Cheese Base
- 500 grams Farmer's Cheese (Tvorog) (well-drained and dry; use 9% fat for best results)
- 1 Large Egg (at room temperature)
- 3 tablespoons Granulated Sugar (adjust based on sweetness preference)
- 1 teaspoon Vanilla Sugar or Extract (pure vanilla for the best aroma)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
- 3-4 tablespoons All-Purpose Flour (plus extra for dredging)
- 1/4 cup Golden Raisins (optional; soaked in hot water for 10 minutes and dried)
For Frying
- 2 tablespoons Unsalted Butter (for a rich, nutty flavor)
- 1-2 tablespoons Neutral Vegetable Oil (to prevent the butter from burning)
Traditional Toppings
- 1/2 cup Sour Cream (Smetana) (cold and thick)
- 2 tablespoons Honey or Maple Syrup (for drizzling)
- 1/2 cup Fresh Berries (raspberries or blueberries work beautifully)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Begin by pressing the farmer's cheese through a fine-mesh sieve or pulsing it briefly in a food processor. This ensures a smooth, uniform texture without large lumps.
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2
In a large mixing bowl, combine the sieved cheese with the egg, granulated sugar, vanilla, and salt. Mix thoroughly with a fork until the ingredients are well incorporated.
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3
Slowly fold in the 3-4 tablespoons of flour. The goal is a soft, slightly tacky dough that holds its shape; avoid adding too much flour or the syrniki will become dense.
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4
If using raisins, pat them completely dry with a paper towel and fold them gently into the cheese mixture.
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5
Prepare a flat surface or plate with about 1/2 cup of extra flour for dredging.
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6
Using a tablespoon, scoop a portion of the dough (about the size of a golf ball) and roll it into a smooth ball between your palms.
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7
Place the ball into the flour, roll to coat, and gently flatten it into a disc about 1 inch (2.5 cm) thick. Shake off any excess flour.
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8
Repeat this process for the remaining dough, placing the formed pancakes on a parchment-lined tray.
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9
Heat a large non-stick skillet over medium-low heat. Add the butter and vegetable oil, allowing the butter to melt and foam slightly.
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10
Carefully place the syrniki into the skillet, ensuring they aren't crowded. You may need to work in batches.
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11
Fry for 4-5 minutes on the first side until they are a deep golden brown. Lower the heat if they are browning too quickly.
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12
Carefully flip the pancakes using a thin spatula. Cover the pan with a lid for the final 3-4 minutes; this allows the steam to cook the center through while keeping it moist.
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13
Transfer the cooked syrniki to a plate lined with paper towels for just a moment to absorb any excess oil.
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14
Serve immediately while warm for the best texture and flavor.
💡 Chef's Tips
The secret to perfect syrniki is dry cheese; if your farmer's cheese is wet, wrap it in cheesecloth and squeeze out the excess moisture before starting. Do not overmix the dough after adding flour, or you will develop the gluten and lose the delicate, melt-in-your-mouth quality. If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes to firm up the fats. Use a combination of butter and oil for frying—the oil raises the smoke point while the butter provides that essential milky flavor. For a refined look, use the side of a knife to rotate the syrniki on the cutting board while dusting with flour to create perfectly sharp, cylindrical edges.
🍽️ Serving Suggestions
A generous dollop of cold sour cream and a spoonful of strawberry jam or cherry preserves. A drizzle of wildflower honey and a sprinkle of toasted walnuts for crunch. Fresh mint leaves and a side of chilled seasonal fruit salad. Pair with a hot cup of black tea served with a slice of lemon, or a strong cafe au lait. For a modern twist, serve with a side of lemon curd and fresh raspberries.