Classic Russian Syrniki (Cottage Cheese Pancakes)
shared by Кухня Nibblore
These classic syrniki are tender and creamy inside with a crisp, golden exterior, making them ideal for breakfast, brunch, or a simple dessert. A modest amount of flour keeps the cottage cheese flavour prominent, while resting the mixture helps the pancakes hold their shape. For the best texture, use dry, well-drained cottage cheese with 5–9% fat. • The drier the cottage cheese, the less flour you will need and the more tender the centres will be. • Do not add extra sugar to the dough: too much will loosen the cheese mixture and make the crust burn more quickly. • If your pan is small, cook the syrniki in two batches and add a little more oil before the second batch. • Chill the shaped syrniki for 15 minutes to make them easier to turn. • Replace the vanilla sugar with 1/2 tsp vanilla extract. • Replace refined sunflower oil with another neutral cooking oil. • Serve with fresh berries or honey instead of jam. • Replace the 5–9% cottage cheese with well-drained ricotta, adding an extra 10–15 g of flour if needed. Store cooled syrniki in an airtight container in the fridge for up to 3 days, or freeze them between sheets of baking parchment for up to 1 month. Reheat in a dry, covered frying pan over low heat for 2–3 minutes per side; thaw frozen syrniki in the fridge first.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 500 gcottage cheese, 5–9% fat, dry and crumbly
- 1egg, large
- 35 gsugar
- 1 tspvanilla sugar
- 1 pinchsalt
- 60 gplain flour, plus 30 g for shaping
- 2 tbsprefined vegetable oil, for frying
- 20 gbutter, for frying
- 120 gsour cream, to serve
- 80 gjam, to serve
Instructions
- 1If the cottage cheese is wet, wrap it in a double layer of cheesecloth and squeeze it thoroughly. Press the cottage cheese through a sieve into a large bowl, or mash it well with a fork to remove any large lumps.
- 2Add the egg, sugar, vanilla sugar, and salt. Mix with a fork until combined without whipping the mixture. Add 60 g of flour and stir just until a soft, slightly sticky dough forms. Leave it to rest at room temperature for 10 minutes.
- 3Spread the remaining 30 g of flour on a plate. Divide the dough into 8 equal portions of about 75 g each. With damp hands, roll each portion into a ball, coat it lightly in flour, and shape it into a disc about 6 cm wide and 2 cm thick. Shake off any excess flour.
- 4Heat a 26–28 cm frying pan over medium heat for 2 minutes. Add the vegetable oil and butter; once the butter has melted and begins to foam gently, arrange the syrniki in a single layer with space between them.
- 5Fry the syrniki over medium heat for 3–4 minutes, until evenly golden underneath. Turn them with a wide spatula, reduce the heat to low, and cover the pan. Cook for another 4–5 minutes, until browned, firm around the edges, and heated through in the centre.
- 6Transfer the syrniki to a plate and let them rest for 2 minutes. Serve warm with sour cream and jam.