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.