Description
These Syrniki, or Russian cottage cheese pancakes, are a delicious and savory treat perfect for breakfast or dessert. Made with cottage cheese and a few simple ingredients, they are light, fluffy, and packed with protein. Serve them with sour cream, jam, or a dusting of powdered sugar for the perfect meal.
Ingredients
Scale
- 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
- Prepare the Batter:
- In a medium bowl, combine cottage cheese, egg, sour cream, sugar, and 1 tbsp semolina. Mix well using a wooden spoon or hand mixer on low speed until smooth.
- Tip: Avoid using a blender as it can make the mixture too loose.
- If desired, fold in raisins or lemon zest.
- Refrigerate the mixture for 30 minutes to firm it up. If the batter is still too sticky after chilling, add another tablespoon of semolina.
- Shape the Syrniki:
- Take about 1/4 cup of the batter and shape it into thick pancakes. Use less batter for smaller syrniki.
- Tip: Dust your hands lightly with flour if the batter is sticky.
- Roll each pancake in flour on both sides, shaking off the excess.
- Transfer to a plate and freeze for 10 minutes to help maintain their shape during frying (optional).
- Fry the Syrniki:
- Heat oil in a large non-stick skillet over medium heat. Adjust the heat slightly lower if needed.
- Using a spatula, gently place the pancakes into the pan. Cook for 4–5 minutes on each side until golden brown.
- Avoid flipping too early to preserve the sear.
- Transfer the cooked syrniki to a paper towel-lined plate to absorb excess oil. Repeat with the remaining batter, adding more oil as necessary.
- Serve:
- Serve warm with sour cream, plain yogurt, jam, or a dusting of powdered sugar.
- Syrniki can be refrigerated for up to 3 days and reheated in the microwave.
Notes
- Make sure to refrigerate the batter for at least 30 minutes to allow it to firm up.
- If the batter is sticky after chilling, add more semolina or flour to make it easier to shape.
- Freezing the syrniki for 10 minutes before frying helps them hold their shape during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Eastern European, Russian
Nutrition
- Serving Size: 1 Syrniki
- Calories: 180
- Sugar: 6 g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 16
- Fiber: 1g
- Protein: 7 g
- Cholesterol: 45mg