Syrniki (Russian Cottage Cheese Pancakes)

Introduction

When I first tried syrniki, I was captivated by their tender texture and rich flavor. The combination of cottage cheese with a crispy exterior and soft, fluffy interior is simply irresistible. Whether enjoyed as a hearty breakfast or a sweet dessert, syrniki have quickly become a favorite in our household. My family loves them for their versatility, and I love how easy they are to make. We enjoy them with a dollop of sour cream, a spoonful of jam, or a light dusting of powdered sugar. If you haven’t yet experienced this Eastern European treat, it’s time to add it to your recipe collection.

Why You’ll Love Syrniki (Russian Cottage Cheese Pancakes)

Syrniki is a beloved traditional dish in Eastern Europe, particularly in Russia and Ukraine. These cottage cheese pancakes are a delightful cross between pancakes and cheesecakes, with a soft and creamy interior complemented by a crisp exterior. They’re highly versatile, easily customizable with different flavor additions like raisins or lemon zest, and can be served for breakfast, brunch, or dessert.

What makes these pancakes truly special is the use of cottage cheese, which makes them protein-packed and keeps them light yet filling. They’re also quite easy to make and require only a few simple ingredients. Whether you’re a fan of savory or sweet dishes, syrniki can be topped with various options like sour cream, jam, or powdered sugar, making them a versatile treat suitable for all tastes.

Ingredients

For the Syrniki Batter:

• 1 lb (450g) cottage (farmer’s) cheese, preferably high fat content
• 1 large egg
• 1 1/2 tbsp sour cream
• 1 tbsp vanilla sugar (or granulated sugar + 1/2 tsp vanilla extract)
• 1–2 tbsp semolina
• 2–3 tbsp all-purpose flour, for dredging
• 3–4 tbsp oil, for frying

Optional Additions:

• 1/2 cup raisins
• 1 tbsp lemon zest

For Serving:

• Sour cream or plain yogurt
• Jam or powdered sugar

Instructions

Step 1: Prepare the Batter
In a medium bowl, combine the cottage cheese, egg, sour cream, sugar, and 1 tablespoon of semolina. Mix well with a wooden spoon or a hand mixer on low speed until the mixture is smooth. Be sure not to use a blender, as it can make the mixture too loose and runny.

If you’re adding optional ingredients like raisins or lemon zest, fold them in at this stage. After mixing, refrigerate the batter for about 30 minutes to allow it to firm up. This step is essential as it makes shaping the pancakes easier and helps them hold their shape better during cooking.

Tip: If after chilling the mixture still seems too sticky, add another tablespoon of semolina to help firm it up further.

Step 2: Shape the Syrniki
Once the batter has firmed up, take about 1/4 cup of the mixture and shape it into thick, round pancakes. If you prefer smaller syrniki, you can use less batter. Dust your hands lightly with flour if the batter is sticky. Roll each pancake in flour on both sides, shaking off any excess flour.

Transfer the shaped pancakes to a plate or board and freeze them for about 10 minutes. Freezing is optional but helps maintain their shape when frying.

Step 3: Fry the Syrniki
Heat the oil in a large non-stick skillet over medium heat. Adjust the heat to slightly lower if necessary to avoid burning the pancakes. Carefully place the pancakes into the skillet using a spatula. Cook for about 4–5 minutes on each side until they’re golden brown and crispy. Be patient and avoid flipping too early, as this will help the pancakes retain a good sear.

Once cooked, transfer the syrniki to a paper towel-lined plate to absorb any excess oil. Continue frying the remaining pancakes, adding more oil to the skillet as necessary.

Step 4: Serve
Serve the syrniki warm, topped with your choice of sour cream, plain yogurt, jam, or a dusting of powdered sugar. They’re best enjoyed fresh but can be refrigerated for up to three days. Simply reheat them in the microwave or on a skillet before serving.

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Nutrition Facts
Servings: 4–6
Calories per serving: 250
Sugar: 7g
Sodium: 180mg
Fat: 16g

• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
  Carbohydrates: 19g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 60mg

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Preparation Time:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Chilling/Freezing Time: 40 minutes

Total Time: 1 hour 10 minutes

Yield: 4–6 servings

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How to Serve Syrniki

These Russian cottage cheese pancakes can be enjoyed in several ways depending on your personal taste. Here are some of the best ways to serve syrniki:

• Sour Cream or Plain Yogurt: For a creamy and slightly tangy contrast to the sweet pancakes, serve with a generous dollop of sour cream or plain yogurt.
• Jam: Raspberry, strawberry, or blueberry jam pairs beautifully with the pancakes, adding a fruity sweetness.
• Powdered Sugar: For a simple, dessert-like presentation, lightly dust with powdered sugar.
• Honey: Drizzle a little honey over the syrniki for a naturally sweet flavor.
• Fruit: Top with fresh fruit like berries, banana slices, or citrus segments for a refreshing addition.

Additional Tips

1. Adjust the sweetness: Depending on your preference, you can use more or less sugar. If you prefer a less sweet pancake, opt for vanilla extract instead of vanilla sugar.
2. Try other flavorings: Besides raisins or lemon zest, syrniki can be customized with other additions like cinnamon, nutmeg, or orange zest.
3. Fry in batches: Don’t overcrowd the pan while frying to ensure even cooking. Fry the pancakes in batches if needed.
4. Make ahead: Prepare the batter the night before and refrigerate it overnight for a quicker breakfast the next day. Just shape and fry the pancakes in the morning.
5. Serve with coffee or tea: Syrniki make for a perfect pairing with a hot cup of coffee or tea, making them an ideal brunch dish.

FAQ Section

1. Can I use low-fat cottage cheese?
   While high-fat cottage cheese yields the best texture, you can use low-fat cottage cheese. Just be aware that the pancakes may not be as rich and fluffy.
2. Can I freeze syrniki?
   Yes, you can freeze the uncooked pancakes. Shape and freeze them on a tray for 1–2 hours, then transfer to a zip-top bag for up to 3 months. Fry from frozen, adding an extra minute or two to the cooking time.
3. Can I add more vegetables to syrniki?
   While traditional syrniki are made with sweet flavorings, you could experiment by adding grated zucchini or carrots for a savory twist.
4. Can I make syrniki without semolina?
   Yes, you can substitute semolina with all-purpose flour if needed, but the texture may not be as light and tender.
5. Can I use a different type of flour?
   Yes, you can try gluten-free flour or almond flour for a different texture, though it may slightly alter the taste.
6. How long can I store leftover syrniki?
   Leftover syrniki can be stored in an airtight container in the refrigerator for up to 3 days.
7. Can I make syrniki vegan?
   You can try substituting the egg with a flax egg and using non-dairy alternatives like coconut or almond yogurt and vegan butter.
8. What’s the best way to reheat syrniki?
   To reheat, place them on a skillet over medium heat for a few minutes, or microwave them for 30–60 seconds.
9. Can I make syrniki gluten-free?
   Yes, substitute the flour and semolina with gluten-free flour for a gluten-free version.
10. How can I make syrniki fluffier?
    For fluffier syrniki, add a small amount of baking powder or baking soda to the batter to give them more rise.

Conclusion

Syrniki (Russian Cottage Cheese Pancakes) are a delightful, versatile, and protein-packed dish that will surely become a favorite in your breakfast or brunch rotation. With their tender texture and endless serving options, you can enjoy them sweet or savory, depending on your taste. Whether served with sour cream, jam, or just a dusting of powdered sugar, syrniki are the perfect way to start your day or finish a meal.

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