📝 About This Recipe
Syrniki are the crown jewel of the Slavic breakfast table, offering a delicate balance between a fluffy pancake and a warm cheesecake. Crafted from Tvorog (farmer's cheese), these golden medallions feature a crisp, flour-dusted exterior that gives way to a creamy, melt-in-your-mouth center. Infused with a hint of vanilla and a touch of sweetness, they represent the ultimate comfort food that is as nutritious as it is indulgent.
🥗 Ingredients
The Cheese Base
- 500 grams Farmer's Cheese (Tvorog) (dry style preferred; well-drained)
- 1 Large Egg (at room temperature)
- 3 tablespoons Granulated Sugar (adjust to taste)
- 1 teaspoon Vanilla Extract (or 1 packet of vanilla sugar)
- 1/4 teaspoon Fine Sea Salt
The Binder and Coating
- 1/2 cup All-Purpose Flour (plus 1/2 cup extra for dredging)
- 1 tablespoon Semolina (optional) (for a better structural integrity)
- 2 tablespoons Unsalted Butter (for frying)
- 2 tablespoons Neutral Oil (grapeseed or sunflower oil)
Traditional Toppings
- 1/2 cup Sour Cream (Smetana) (full fat for authenticity)
- 1/4 cup Honey or Maple Syrup (for drizzling)
- 1 handful Fresh Berries (raspberries or blueberries)
- 3 tablespoons Fruit Preserves (strawberry or apricot jam)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Place the farmer's cheese in a fine-mesh sieve and press it through with a spoon or use a potato masher to break up large curds until the texture is uniform and smooth.
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2
In a large mixing bowl, combine the smoothed cheese, egg, sugar, vanilla extract, and salt. Mix thoroughly with a fork until the egg is fully incorporated.
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3
Sift in 1/2 cup of all-purpose flour and the semolina. Fold gently until a soft, slightly sticky dough forms. Be careful not to overwork it, or the syrniki will become tough.
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4
Prepare a clean work surface or a large plate by dusting it generously with the remaining 1/2 cup of flour.
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5
Scoop about 2 tablespoons of the cheese mixture and roll it between your palms to form a ball roughly the size of a golf ball.
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6
Place the ball onto the floured surface and gently flatten it into a disc about 3/4 inch (2cm) thick. Dredge the edges in flour so the entire patty is lightly coated.
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7
Repeat the process with the remaining dough, aiming for 8-10 uniform pancakes.
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8
Heat a large non-stick skillet over medium-low heat. Add 1 tablespoon of butter and 1 tablespoon of oil, allowing the butter to foam.
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9
Carefully place 4-5 syrniki into the pan, ensuring they are not crowded. You want enough space to flip them easily.
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10
Fry for 4-5 minutes on the first side. Look for a deep golden-brown crust and a slight rise in the dough.
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11
Flip the pancakes gently using a spatula. Cover the pan with a lid for the final 3-4 minutes of cooking; this ensures the center is cooked through and creamy while the exterior stays crisp.
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12
Transfer the cooked syrniki to a plate lined with paper towels to drain any excess oil.
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13
Wipe the pan clean and repeat with the remaining butter, oil, and cheese patties.
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14
Dust the warm syrniki with powdered sugar and serve immediately while the centers are still soft.
💡 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. Avoid adding too much flour to the dough; the mixture should be sticky, as excess flour results in a 'bread-like' texture rather than a 'cheesy' one. Always cook on medium-low heat; the sugar in the dough caramelizes quickly, and high heat will burn the outside before the inside sets. If you can't find Tvorog, you can substitute with dry-curd cottage cheese or well-drained Ricotta mixed with a little lemon juice. For a variation, fold in a tablespoon of soaked raisins or dried cranberries into the dough before shaping.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold Smetana (sour cream) and a spoonful of strawberry preserves. Pair with a cup of strong Russian Caravan tea or a dark roast coffee to balance the sweetness. Drizzle with wildflower honey and garnish with fresh mint leaves for a bright, floral finish. Add a side of smoked salmon and omit the sugar in the recipe for a savory brunch twist. Top with a sprinkle of toasted walnuts or slivered almonds for added texture.