📝 About This Recipe
A beloved staple of Eastern European Jewish dairy cuisine, these cottage cheese pancakes—known traditionally as Syrniki—are a revelation of texture and taste. Unlike flour-heavy American pancakes, these are cloud-like, protein-rich pillows with a subtle tang and a delicate vanilla aroma. Seared until golden-crisp on the outside and creamy on the inside, they offer a sophisticated balance of sweetness and savory depth that makes them an iconic Milchig specialty.
🥗 Ingredients
Pancake Base
- 16 ounces Dry-curd cottage cheese or Farmer cheese (well-drained; Tushiy or Friendship brand recommended)
- 2 Large eggs (room temperature, lightly beaten)
- 3 tablespoons Granulated sugar (adjust to taste)
- 1/2 cup All-purpose flour (plus extra for dredging)
- 1/4 teaspoon Fine sea salt
- 1 teaspoon Pure vanilla extract (high quality)
- 1/2 teaspoon Lemon zest (finely grated)
For Frying
- 2 tablespoons Unsalted butter (clarified butter works best to prevent burning)
- 1 tablespoon Neutral oil (such as grapeseed or canola)
Toppings and Garnishes
- 1/2 cup Sour cream (Schmand) (for serving)
- 1 cup Fresh berries (raspberries or blueberries)
- 2 tablespoons Honey or Maple syrup (for drizzling)
- 1 tablespoon Powdered sugar (for dusting)
- 4-5 pieces Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
Begin by straining your cottage cheese through a fine-mesh sieve or cheesecloth to remove any excess moisture. This is the secret to a pancake that holds its shape rather than spreading.
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2
In a large mixing bowl, mash the drained cottage cheese with a fork or a potato masher until the large curds are broken down into a relatively uniform, pebbly texture.
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3
Add the lightly beaten eggs, granulated sugar, vanilla extract, lemon zest, and sea salt to the cheese. Stir with a wooden spoon until the ingredients are thoroughly incorporated.
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4
Sift the 1/2 cup of flour over the cheese mixture. Gently fold it in until just combined; do not overmix, as this can make the pancakes tough.
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5
Place a shallow plate with about 1/4 cup of extra flour nearby for dredging. The batter will be soft and slightly sticky.
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6
Scoop about 2 tablespoons of the mixture and roll it into a ball between your palms, then gently flatten it into a disc about 3/4-inch thick.
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7
Lightly coat the disc in the flour on the plate, shaking off any excess. Set aside on a piece of parchment paper and repeat with the remaining batter.
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8
Heat a large non-stick skillet over medium-low heat. Add the butter and oil, allowing the butter to melt and start to foam slightly.
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9
Carefully place 4-5 pancakes in the skillet, being careful not to crowd the pan. You want enough space to flip them easily.
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10
Fry for 3-4 minutes on the first side. Look for a deep golden-brown crust to form before attempting to flip.
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11
Flip the pancakes gently using a thin spatula. Cook for another 3-4 minutes on the second side until puffed and golden.
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12
Transfer the cooked pancakes to a paper towel-lined plate to drain briefly, then move to a warm oven (200°F) if cooking in multiple batches.
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13
Dust the warm pancakes with powdered sugar and serve immediately while the centers are still creamy and warm.
💡 Chef's Tips
For the best results, use Farmer Cheese or dry-curd cottage cheese; if using standard cottage cheese, you must drain it for at least 2 hours. Avoid the temptation to add more flour to the batter; it should be soft. Excess flour results in a 'bread-like' texture rather than a 'cheese-cake' texture. Cook on medium-low heat. Because of the sugar and dairy content, these can burn quickly if the heat is too high. If you have time, let the prepared batter rest in the fridge for 30 minutes before shaping; this hydrates the flour and makes the dough easier to handle. You can add a handful of golden raisins or dried cranberries to the batter for a traditional flavor twist.
🍽️ Serving Suggestions
Serve with a generous dollop of cold, full-fat sour cream to contrast the warm pancakes. Pair with a hot glass of Russian tea (black tea with lemon and a spoonful of cherry jam). Drizzle with warm apricot preserves or a tart raspberry coulis. Serve alongside a fresh fruit salad of melon and grapes for a light brunch. For a decadent dessert, serve with a scoop of vanilla bean ice cream and toasted walnuts.