📝 About This Recipe
Syrniki are a beloved Slavic treasure, transforming humble farmer's cheese into cloud-like pillows with a delicate crust and a creamy, melt-in-your-mouth interior. Unlike American pancakes, these are cheese-forward and remarkably low in flour, offering a tangy sweetness that bridges the gap between breakfast and dessert. Perfectly seared to a sunset gold, they represent the ultimate comfort food for a slow, indulgent morning.
🥗 Ingredients
The Pancake Base
- 500 grams Dry Curd Cottage Cheese (Farmer's Cheese) (well-drained; Tvorog is ideal)
- 1 large Egg (at room temperature)
- 2-3 tablespoons Granulated Sugar (adjust based on preference)
- 1 teaspoon Vanilla Extract (or 1 packet of vanilla sugar)
- 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 warm water for 10 mins)
- 1 teaspoon Lemon Zest (finely grated)
For Frying
- 2 tablespoons Unsalted Butter (for a rich flavor)
- 1-2 tablespoons Neutral Vegetable Oil (to prevent butter from burning)
Toppings & Garnish
- 1/2 cup Sour Cream (Smetana) (for serving)
- 1 handful Fresh Berries (raspberries or blueberries)
- 2 tablespoons Honey or Maple Syrup (for drizzling)
- 1 tablespoon Powdered Sugar (for dusting)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
-
1
Begin by pressing the farmer's cheese through a fine-mesh sieve or pulsing it briefly in a food processor. This ensures a silky, uniform texture without large lumps.
-
2
In a large mixing bowl, combine the sieved cheese with the egg, sugar, vanilla extract, lemon zest, and salt. Use a fork to mash and mix until the components are well integrated.
-
3
If using raisins, pat them dry thoroughly with a paper towel and fold them into the cheese mixture.
-
4
Sift in 3 tablespoons of flour. Mix gently until a soft, slightly sticky dough forms. Avoid overmixing, as this can make the syrniki tough. If the mixture is too wet to handle, add the remaining tablespoon of flour.
-
5
Prepare a flat plate with a generous dusting of flour for dredging.
-
6
Scoop about 2 tablespoons of the mixture and roll it into a ball between your palms (about the size of a golf ball). If the dough sticks, lightly flour your hands.
-
7
Place the ball on the floured plate and gently press down to form a thick disc, roughly 1-inch (2.5 cm) thick. Coat both sides lightly in flour and shake off any excess.
-
8
Heat a large non-stick skillet over medium-low heat. Add the butter and vegetable oil, swirling to coat the pan.
-
9
Carefully place the syrniki into the skillet. Do not overcrowd; cook in batches if necessary.
-
10
Fry for 4-5 minutes on the first side. You are looking for a deep golden-brown crust and a slight rise.
-
11
Carefully flip the pancakes using a thin spatula. Cover the skillet with a lid and cook for another 4-5 minutes. The lid helps the center cook through without burning the exterior.
-
12
Transfer the cooked syrniki to a plate lined with paper towels for 1 minute to remove excess oil.
-
13
Serve warm, arranged beautifully on a plate with a generous dollop of sour cream and a side of fresh berries.
💡 Chef's Tips
The secret to perfect syrniki is the moisture content of the cheese; if it's too wet, wrap it in cheesecloth and squeeze out the liquid first. Avoid adding too much flour to the dough, as it will result in a rubbery texture rather than a creamy one. Keep the heat medium-low; the high sugar and dairy content means they can burn quickly before the center is set. For a professional finish, use a bench scraper or the flat side of a knife to rotate the floured discs on the counter, creating perfectly sharp, cylindrical edges. You can substitute the flour with semolina for a slightly grainier, more traditional 'bite'.
🍽️ Serving Suggestions
A dollop of thick Smetana (sour cream) and a spoonful of strawberry or apricot jam. A drizzle of local wildflower honey and a sprinkle of toasted walnuts. A steaming cup of black tea with lemon or a traditional Russian fruit compote (Kompot). For a modern twist, serve with a side of lemon curd and fresh raspberries. Dust lightly with powdered sugar and cinnamon just before serving.