📝 About This Recipe
A beloved staple of Eastern European breakfast tables, Syrniki are cloud-like cheese pancakes that strike a perfect balance between a delicate cheesecake and a fluffy fritter. Made primarily from farmer's cheese (tvorog), they boast a tangy, creamy interior and a thin, golden-brown crust that shatters slightly upon the first bite. These protein-rich delights are not just a meal; they are a nostalgic embrace, offering a gentle sweetness that pairs exquisitely with tart preserves and cool sour cream.
🥗 Ingredients
The Cheese Base
- 500 grams Dry Farmer's Cheese or Quark (well-drained; 9% fat content is ideal)
- 1 large Egg (at room temperature)
- 2-3 tablespoons Granulated Sugar (adjust based on desired sweetness)
- 1 teaspoon Vanilla Extract (or 1 packet of vanilla sugar)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
The Binding & Coating
- 3-4 tablespoons All-purpose Flour (plus extra for dredging)
- 1 tablespoon Semolina (optional, for a sturdier texture)
- 3 tablespoons Neutral Oil (such as sunflower or grapeseed for frying)
- 1 tablespoon Unsalted Butter (added to the oil for flavor and color)
Traditional Toppings
- 1/2 cup Sour Cream (Smetana) (full fat for best flavor)
- 4 tablespoons Strawberry or Raspberry Jam (or honey/condensed milk)
- 1/2 cup Fresh Berries (for garnish)
- 1 teaspoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Begin by pressing the farmer's cheese through a fine-mesh sieve into a large mixing bowl. This is the secret to a silky, uniform texture without large lumps.
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2
Add the egg, sugar, vanilla extract, and salt to the sieved cheese. Mix thoroughly with a spatula until the ingredients are well incorporated.
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3
Stir in the 3-4 tablespoons of flour and the semolina. The dough should be soft and slightly tacky, but hold its shape. Avoid adding too much flour, or the pancakes will become dense.
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4
Let the mixture rest for 10-15 minutes. This allows the semolina and flour to hydrate, making the batter easier to handle.
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5
Prepare a clean work surface or a large plate by dusting it generously with extra all-purpose flour.
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6
Using a tablespoon, scoop out 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 onto the floured surface and gently flatten it into a thick disc, about 1 inch (2.5 cm) thick. Use a knife or the side of your hand to smooth the edges into a perfect circle.
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8
Dredge each pancake lightly in the flour, shaking off any excess. Repeat until all the dough is shaped.
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9
Heat a large non-stick skillet over medium-low heat. Add the oil and the butter, allowing the butter to melt and foam slightly.
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10
Carefully place the syrniki into the pan, ensuring they aren't crowded. You may need to cook in two batches.
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11
Fry gently for 4-5 minutes on the first side. You are looking for a deep golden-brown color and a slight rise.
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12
Carefully flip the pancakes using a wide spatula. Cover the pan with a lid for the final 3-4 minutes of cooking; this ensures the center is fully 'baked' and fluffy.
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13
Remove the lid for the last 30 seconds to crisp up the exterior if needed.
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14
Transfer the syrniki to a plate lined with paper towels for just a moment to absorb any excess oil.
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15
Serve immediately while warm, dusted with powdered sugar and accompanied by generous dollops of sour cream and jam.
💡 Chef's Tips
If your cheese is very wet, wrap it in cheesecloth and squeeze out the excess moisture before starting; wet dough requires too much flour and ruins the texture. Use medium-low heat; syrniki burn easily due to the sugar and dairy content, so a slow fry is essential for a cooked-through center. For a gourmet twist, add a handful of soaked raisins or dried cranberries to the dough mixture. To get perfectly uniform shapes, use a wide-mouthed glass or a circular cookie cutter to 'spin' the syrniki on a floured board after shaping. If you cannot find Farmer's Cheese, you can use Ricotta, but you must strain it overnight in the fridge to achieve the necessary dryness.
🍽️ Serving Suggestions
A dollop of cold Smetana (sour cream) is the most traditional and essential pairing. Drizzle with sweetened condensed milk (Sgushchenka) for a truly decadent Russian childhood experience. Pair with a hot cup of Black Tea served with a slice of lemon to cut through the richness. Serve alongside a side of 'Varenie' (traditional whole fruit preserves), specifically blackcurrant or cherry. For a modern brunch, top with fresh mint leaves and a side of honey-glazed walnuts.