If you’ve ever dreamed of fluffy, golden pancakes with a twist, then you need to try making Syrniki – Russian cottage cheese pancakes. They’re perfectly crispy on the outside and soft on the inside, making them the ultimate breakfast or dessert treat. I love how easy they are to make, and the addition of cottage cheese gives them such a unique flavor and texture. Trust me, once you try them, you’ll be hooked!
Why You’ll Love This Recipe?
These Syrniki are the ideal balance of savory and sweet, and they’re wonderfully adaptable to whatever you’re in the mood for. Whether you prefer them with a dollop of jam, honey, or sour cream, they’ll always taste fantastic. Plus, they’re packed with protein thanks to the cottage cheese, making them a satisfying and filling meal to kick-start your day. This recipe also doesn’t require fancy ingredients or a lot of time, so it’s perfect for both beginners and seasoned home cooks alike.
Ingredients
(Note: A full list of ingredients is provided below)
- Cottage cheese (I recommend using farmer’s cheese or ricotta for the best texture)
- Eggs
- All-purpose flour
- Sugar
- Baking powder
- Vanilla extract
- A pinch of salt
- Butter or oil for frying
Directions
Step 1: Preparing the Cottage Cheese Mixture
First, you’ll want to drain your cottage cheese if it’s a bit too wet. I like to use a fine mesh strainer to press out the excess liquid, which helps achieve that nice, firm texture when frying. Once drained, place the cottage cheese in a large mixing bowl. Add your eggs, sugar, salt, vanilla extract, and a pinch of baking powder. Stir everything together until it’s well combined, creating a smooth, slightly lumpy mixture.
Step 2: Adding the Flour
Next, sift in the flour bit by bit, mixing it in gently as you go. The goal here is to create a dough that’s soft but not too sticky. You may need a bit more or less flour depending on the moisture content of your cottage cheese, so feel free to adjust until you get the right consistency.
Step 3: Shaping the Syrniki
Now comes the fun part – shaping the pancakes! Lightly flour your hands or a surface and scoop out small portions of the dough. Gently roll them into balls, then flatten them into small, round pancakes, about 3-4 inches wide. Try to keep them uniform so they cook evenly.
Step 4: Frying the Syrniki
Heat a bit of butter or oil in a non-stick skillet over medium heat. Once hot, place the pancakes in the pan, making sure not to overcrowd them. Fry them on each side for about 2-3 minutes, or until golden brown and crispy. Keep an eye on the heat, as you don’t want to burn the outside before the inside cooks through. Once they’re perfectly golden, transfer them to a paper towel to drain any excess oil.
Expert Tips and Tricks
- Drain Your Cottage Cheese: The more moisture you remove from the cottage cheese, the firmer and crispier your syrniki will be. Don’t skip this step!
- Temperature is Key: Make sure your frying pan is at the right temperature – too hot and they’ll burn, too low and they’ll become greasy. Medium heat works best for a nice golden exterior.
- Add Flavor Variations: For a little twist, try adding a teaspoon of lemon zest to the mixture, or some cinnamon for a warmer flavor.
Recipe Variations and Possible Substitutions
- Gluten-Free Syrniki: Use a gluten-free flour blend to make these pancakes gluten-free. You can also try almond flour for a different texture.
- Sweet or Savory: Feel free to experiment with your syrniki toppings. Serve them with fresh berries, yogurt, or even a drizzle of maple syrup. For a savory twist, try pairing them with smoked salmon or sour cream.
- Dairy-Free: If you’re avoiding dairy, you can use plant-based cream cheese or vegan cottage cheese as a substitute. Make sure to adjust for flavor as needed!
Serving and Pairing Suggestions
Syrniki are so versatile and can be served in a variety of ways. If you’re enjoying them for breakfast or brunch, pair them with a fresh fruit salad, a hot cup of coffee, or even a glass of fresh juice. For a more indulgent dessert, try serving them with a spoonful of jam or fresh whipped cream. They also pair beautifully with a side of honey or yogurt for a creamy, balanced bite.
Storage and Reheating Tips
Syrniki are best eaten fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a hot skillet for a minute or two on each side to crisp them up again, or pop them in the toaster for a quick and easy reheating option.
4 FAQs
1. Can I freeze Syrniki?
Yes, Syrniki freeze wonderfully! After frying, let them cool completely, then layer them between sheets of parchment paper and store them in a freezer-safe bag. To reheat, simply cook them in a skillet or oven from frozen.
2. What kind of cottage cheese should I use?
Try to use a full-fat cottage cheese or farmer’s cheese for the best texture. Avoid using low-fat varieties, as they may result in a less fluffy texture.
3. Can I make Syrniki ahead of time?
Yes, you can prepare the dough ahead of time and store it in the fridge for a few hours before cooking. However, I recommend frying them just before serving for the crispiest results.
4. Can Syrniki be made without eggs?
While eggs help bind the dough together, you can experiment with egg substitutes like flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for an egg-free version. However, keep in mind the texture may differ slightly.
Conclusion
Syrniki are an incredibly delicious and easy-to-make treat that’s perfect for any time of day. Whether you enjoy them sweet or savory, these little pancakes are sure to become a favorite in your breakfast rotation. Give them a try and indulge in a warm, comforting bite of Russian cuisine that will never disappoint. Happy cooking!
Print
Syrniki (Cottage Cheese Pancakes)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Breakfast, Dessert, Snack
- Method: Pan-fried
- Cuisine: Russian
- Diet: Vegetarian
Description
Syrniki are fluffy, golden Russian cottage cheese pancakes that are crispy on the outside and soft on the inside. They’re a delightful breakfast or dessert treat and can be topped with a variety of sweet or savory additions like jam, honey, or sour cream. These pancakes are easy to make, protein-packed, and versatile, making them a perfect dish to enjoy any time of the day.
Ingredients
- Cottage cheese (or farmer’s cheese or ricotta) – 1 1/2 cups (about 350g)
- Eggs – 2 large eggs
- All-purpose flour – 1/2 cup (about 60g), plus extra for dusting
- Sugar – 2 tablespoons (about 25g)
- Baking powder – 1/2 teaspoon
- Vanilla extract – 1 teaspoon
- A pinch of salt – 1/4 teaspoon
- Butter or oil for frying – 2-3 tablespoons
Instructions
- Preparing the Cottage Cheese Mixture:
Drain the cottage cheese using a fine mesh strainer to remove excess moisture. In a large mixing bowl, combine the cottage cheese, eggs, sugar, salt, vanilla extract, and baking powder. Mix until smooth with slight lumps. -
Adding the Flour:
Sift in the flour bit by bit, mixing gently to form a dough. Adjust the amount of flour to ensure the dough is soft but not sticky. -
Shaping the Syrniki:
Flour your hands or a surface lightly. Scoop portions of dough, roll into balls, then flatten into small pancakes about 3-4 inches wide. -
Frying the Syrniki:
Heat butter or oil in a non-stick skillet over medium heat. Fry the pancakes on both sides for about 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
Notes
- Drain Your Cottage Cheese: Ensure the cottage cheese is properly drained to achieve crispy pancakes.
- Temperature is Key: Fry on medium heat to avoid burning the outside before the inside cooks.
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg