Syrniki are traditional Russian cottage cheese pancakes and an ideal breakfast solution: easy, quick, very tasty and good for you. Children will love it, and their parents too!
In the original recipe the Russian cottage cheese – “tvorog” – is used. You can substitute tvorog with some other cottage cheese, “farm cheese” or a product by Danone – Hüttenkäse.
By October 12, 2013Published:
- Yield: 2 Servings
[ezcol_2fifth id="" class="" style=""] [/ezcol_2fifth] [ezcol_3fifth_end id="" class="" style=""] Syrniki are traditional …
- 250 grams tvorog OR cottage cheese OR (9 oz)
- 1 egg
- 3 tablespoons flour
- 1/2 teaspoon vanilla sugar
- 2 tablespoons caster sugar
- 1 handful raisins (optional)
- sour cream (or plain yoghurt)
- Soak the raisins in warm water for several minutes, wash and dry over a paper towel
- Place tvorog cheese into a sieve over a bowl. Press the cheese with a spoon until it has all been pushed through. (This helps break the small curds of the cheese)
- Mix the cheese with an egg, vanilla sugar, and caster sugar.
- Sieve the flour and mix it in gently.
- Powder the chopping board with 1 tablespoon of flour.
Wet your hands, roll the mixture into sausages and lay it over the powdered board.
- Cut pieces and flat them with a spoon. Here are the pancakes! Now we need to fry them.
- Oil and preheat the frying pan
Dredge syrniki in flour and fry both sides over medium heat until golden
- Wait for a few minutes for the syrniki to cool down.
Serve with smetana, sour cream or plain yoghurt and jam.
Syrniki are also tasty when cold.
Tip 1. SEMOLINAYou can substitute flour with the same amount of semolina – this variation is just as popular
Tip 2. FREEZING You can freeze the prepared pancakes and fry after defrosting – saves precious time in the mornings
Tip 3. BAKING Instead of frying, you can bake syrnki without any oil in silicone forms for 20-25 minutes, 180ºC (350 F)
Tip 4. SERVING SUGGESTION – Lingonberry jam and sea buckthorn jam – simply defrost and blitz these berries with sugar. Sea buckthorms will need sieving to get rid of the seeds. These jams are refreshing and sharp – nice kick to the sweetness of syrniki.