Breakfast
Syrniki (Farmer's Cheese Pancakes)
Syrniki are small, thick pancakes made almost entirely from tvorog, a dry, crumbly fresh cheese that is sold as farmer's cheese or quark outside Russia. The trick is to keep the flour to a minimum: here 500 g of cheese needs only one egg and about 60 g of flour. That way the pancakes hold their shape but stay creamy and slightly tangy in the middle, with a thin golden crust. The mixture takes five minutes, frying takes ten, so they work for a weekday breakfast as well as a slow Sunday.
Method
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If the cheese is lumpy, push it through a sieve or mash it well with a fork until smooth.
Add the egg, sugar, vanilla sugar and a pinch of salt and stir until evenly mixed.
Add 60 g of the flour and stir briefly. The mixture should be soft and a little sticky but hold together when rolled into a ball.
Spread the remaining flour on a plate. Scoop a heaped tablespoon of mixture into the flour, roll it, then flatten into a patty 1.5-2 cm thick. Neaten the sides with a knife.
Heat a frying pan over medium heat with a thin layer of oil until it shimmers but does not smoke.
Add the syrniki with space between them and fry for 3-4 minutes until the underside is deep golden.
Flip carefully, lower the heat slightly, cover with a lid and cook for another 4-5 minutes so the centres cook through.
Rest on kitchen paper for a minute and serve warm.
Tips for success
- If syrniki spread in the pan, the cheese was too wet. Drain it rather than adding more flour, or they will taste doughy.
- Keep them no thicker than 2 cm, otherwise the outside burns before the middle is set.
- Do not increase the sugar: it loosens the mixture and makes the crust burn faster.
- Chilling the shaped patties for 15 minutes before frying helps them keep a neat shape.
Serving and storage
Serve warm with sour cream, honey, jam or fresh berries. Condensed milk is the nostalgic Russian choice, while Greek yoghurt and fruit make a lighter plate.
Keep cooked syrniki in the fridge for up to 2 days and reheat in a covered pan. Shaped, uncooked syrniki freeze well for up to 2 months.
Variations
- With raisins: fold in 50 g of soaked and dried raisins.
- Flour-free: use 2 tablespoons of semolina instead of flour and rest the mixture for 15 minutes.
- Oven-baked: bake on baking paper at 190°C for 20-25 minutes, turning once.
Calories and macros
Per serving (about 176 g):
Per 100 g: 196 kcal, P 14.2, F 8.7, C 14.9. An estimate based on average ingredient values. Your daily calories ›
