Syrniki Recipe
Syrniki is a simple yet delightful dish that brings the creamy richness of cottage or farmer’s cheese to life in golden, pan-fried pancakes. Whether served as a comforting breakfast, a light dessert, or a quick snack, this versatile recipe shines when paired with a variety of toppings, from tangy sour cream to sweet fruit preserves.
Ingredients and Preparation Essentials
The key to perfect syrniki lies in the ingredients. High-fat cottage or farmer’s cheese forms the foundation, offering creaminess and body to the pancakes. Semolina plays an essential role in binding the batter and creating the signature texture. For added flavor, vanilla sugar provides subtle sweetness, while optional additions like raisins or lemon zest bring a touch of complexity.
Choosing fresh and high-quality ingredients is paramount for achieving optimal results. Select firm cottage cheese without excessive moisture to maintain a manageable batter. For the best flavor, use pure vanilla sugar or a quality extract. When adding raisins or lemon zest, ensure they complement the batter without overpowering its natural creaminess.
Step-by-Step Instructions for Perfect Syrniki
Mixing the Batter
Begin by blending cottage cheese, egg, sour cream, and sugar into a smooth mixture. Incorporate semolina gradually to control the consistency, starting with one tablespoon and adding another only if necessary. This ensures the batter is cohesive without becoming overly dense. Optional ingredients like raisins or lemon zest can be folded in for an extra burst of flavor.
Shaping the Pancakes
Portion the batter into even-sized pieces using approximately ¼ cup per pancake. Lightly dust your hands with flour to handle the sticky batter more easily. Shape the pancakes into thick rounds, aiming for consistency to ensure even cooking. Depending on the size, you’ll achieve between 10 and 16 pancakes.
Preparing for Cooking
Dredge the shaped pancakes in flour, coating them lightly but evenly, and shake off the excess. For an added step, freeze the pancakes for about 10 minutes. This optional trick helps them hold their shape during frying, especially if the batter is soft.
Frying the Syrniki
Heat oil in a non-stick skillet over medium heat, adjusting to medium-low if needed. Gently place the pancakes into the pan, ensuring they do not overlap. Cook each side for 4–5 minutes, allowing a golden-brown crust to form. Avoid flipping them too early to preserve their structure and achieve an even sear.
Serving the Syrniki
Serve the warm syrniki fresh from the pan, dusted with powdered sugar for a light sweetness. Traditional accompaniments like sour cream and fruit preserves complement their rich texture. For a creative twist, try pairing them with a drizzle of honey or fresh berries.
Recipe Tips
Perfect Pancake Shape:
Lightly flour your hands while shaping the pancakes to prevent sticking.
Consistency Control:
Refrigerate the batter for 30 minutes to let the semolina absorb excess moisture, making the batter easier to handle.
Cooking Heat:
Maintain medium-low heat while frying to ensure the pancakes cook through without burning.
What to Serve With This Recipe
Classic Pairings
Syrniki pairs beautifully with tangy sour cream or a dollop of sweet jam. These classic combinations enhance the pancakes’ creamy interior and crispy exterior.
Creative Ideas
For a modern twist, serve syrniki with fresh fruits like sliced strawberries or blueberries, drizzled with honey for natural sweetness. For a decadent dessert presentation, add a dollop of whipped cream or chocolate sauce.
Frequently Asked Questions
Can I Use Ricotta Instead of Cottage Cheese?
Yes, but ensure you drain excess moisture from the ricotta to achieve a similar consistency.
Why Is My Batter Too Sticky?
Add an extra tablespoon of semolina and refrigerate the batter longer to firm it up.
Can Syrniki Be Made Ahead?
Absolutely. Shape and freeze the uncooked pancakes. Let them thaw slightly before frying for best results.
How Do I Prevent Burning?
Monitor the heat carefully and keep it at medium-low, flipping the pancakes only when they are set and golden.
Syrniki is a comforting and versatile dish that’s as delightful to make as it is to eat. Whether you enjoy it with traditional toppings or experiment with creative pairings, this recipe promises a flavorful experience. Perfect for breakfast, dessert, or a midday snack, syrniki is sure to become a cherished favorite in your culinary repertoire.
Ingredients
1 lb. cottage cheese or farmer’s cheese (preferably high-fat content)
1 large egg
1½ tbsp. sour cream
1 tbsp. vanilla sugar (or granulated sugar plus ½ tsp. vanilla extract)
1–2 tbsp. semolina
2–3 tbsp. all-purpose flour, for dredging
3–4 tbsp. oil, for frying
Optional: ½ cup raisins or 1 tbsp. lemon zest
Instructions
Place the cottage cheese, egg, sour cream, sugar, and 1 tablespoon of semolina into a medium mixing bowl. Using a wooden spoon or a hand mixer set to low speed, blend the ingredients until the mixture is smooth and well combined, about 1 minute. Avoid using a blender, as it can make the mixture overly loose. Depending on the moisture content of your cheese, you may need to add an additional tablespoon of semolina if the batter is too sticky. However, avoid exceeding 2 tablespoons before chilling, as the batter will naturally thicken in the refrigerator.
If you are including optional additions like raisins or lemon zest, stir them into the mixture now.
Cover the bowl with plastic wrap and refrigerate the batter for about 30 minutes. This resting time allows the batter to firm up slightly, making it easier to handle. If the batter still feels too loose after chilling, you can incorporate another tablespoon of semolina. However, the batter should remain soft but manageable.
Scoop out approximately ¼ cup of the batter and shape it into thick, round pancakes. For smaller syrniki, use less batter per piece. If the batter is sticky, lightly dust your hands with flour to help with shaping. Depending on the size, you should achieve about 10 to 16 pancakes.
Spread the flour onto a small plate. Gently dredge each pancake in the flour, coating both sides evenly, and shake off any excess. Place the coated pancakes on a plate or board, and if desired, freeze them for 10 minutes to help retain their shape during frying.
Heat oil in a large non-stick skillet over medium heat. If necessary, adjust the heat slightly lower during cooking to prevent burning.
Carefully place the syrniki into the pan using a spatula, ensuring they do not overlap. Cook over medium-low heat for 4–5 minutes on each side, or until they develop a golden-brown crust. Avoid flipping them too soon to preserve the sear and maintain their shape.
Once both sides are golden and the pancakes are cooked through, transfer them to a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining batter, adding more oil to the pan as needed.
Serve the syrniki warm, dusted with powdered sugar, and accompanied by sour cream, jam, or both. Leftovers can be refrigerated for up to 3 days and reheated in the microwave before serving. Enjoy this delightful treat!
Syrniki Recipe
Ingredients
- 1 lb. cottage cheese or farmer’s cheese preferably high-fat content
- 1 large egg
- 1½ tbsp. sour cream
- 1 tbsp. vanilla sugar or granulated sugar plus ½ tsp. vanilla extract
- 1 –2 tbsp. semolina
- 2 –3 tbsp. all-purpose flour for dredging
- 3 –4 tbsp. oil for frying
- Optional: ½ cup raisins or 1 tbsp. lemon zest
Instructions
- Place the cottage cheese, egg, sour cream, sugar, and 1 tablespoon of semolina into a medium mixing bowl. Using a wooden spoon or a hand mixer set to low speed, blend the ingredients until the mixture is smooth and well combined, about 1 minute. Avoid using a blender, as it can make the mixture overly loose. Depending on the moisture content of your cheese, you may need to add an additional tablespoon of semolina if the batter is too sticky. However, avoid exceeding 2 tablespoons before chilling, as the batter will naturally thicken in the refrigerator.
- If you are including optional additions like raisins or lemon zest, stir them into the mixture now.
- Cover the bowl with plastic wrap and refrigerate the batter for about 30 minutes. This resting time allows the batter to firm up slightly, making it easier to handle. If the batter still feels too loose after chilling, you can incorporate another tablespoon of semolina. However, the batter should remain soft but manageable.
- Scoop out approximately ¼ cup of the batter and shape it into thick, round pancakes. For smaller syrniki, use less batter per piece. If the batter is sticky, lightly dust your hands with flour to help with shaping. Depending on the size, you should achieve about 10 to 16 pancakes.
- Spread the flour onto a small plate. Gently dredge each pancake in the flour, coating both sides evenly, and shake off any excess. Place the coated pancakes on a plate or board, and if desired, freeze them for 10 minutes to help retain their shape during frying.
- Heat oil in a large non-stick skillet over medium heat. If necessary, adjust the heat slightly lower during cooking to prevent burning.
- Carefully place the syrniki into the pan using a spatula, ensuring they do not overlap. Cook over medium-low heat for 4–5 minutes on each side, or until they develop a golden-brown crust. Avoid flipping them too soon to preserve the sear and maintain their shape.
- Once both sides are golden and the pancakes are cooked through, transfer them to a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining batter, adding more oil to the pan as needed.
- Serve the syrniki warm, dusted with powdered sugar, and accompanied by sour cream, jam, or both. Leftovers can be refrigerated for up to 3 days and reheated in the microwave before serving. Enjoy this delightful treat!