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Authentic Syrniki Recipe Russia, Europe

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Syrniki, a beloved traditional Eastern European and particularly popular Russian breakfast treat, stand out for their unique combination of a rich texture and sweet flavor. These are not your typical pancakes found in Western cuisine, but rather, they are fried cheese pancakes. The star ingredient in syrniki is tvorog, a type of fresh cheese that can be compared to farmer's cheese or quark. It's similar to ricotta but denser and with a tangier taste, adding a distinct flavor to the dish. The cheese is mixed with eggs, flour, and often a bit of sugar and salt to form a thick batter. Additional flavorings like vanilla or citrus zest can be added for extra flavor. The mixture is then shaped into flat cakes or patties, which are coated in flour to give them a light crust. These patties are pan-fried in oil or butter until they are golden brown on both sides. Syrniki are traditionally served for breakfast or as a dessert. They are typically topped with sour cream, jam, honey, or fresh berries,... Read more

Main ingredients

Cooking tips

  • cheese

    Tvorog cheese is the traditional choice, but it can be replaced with other cheeses like farmer's cheese, cottage cheese, and quark, which all have similar properties. However, remember that the cheese has to be dry yet moist and creamy, so if you go for a grainy cheese, such as cottage cheese, pass it through a sieve before use. Also important is that the cheese is cold when making the dough since ... Read more

  • making the dough

    There are a few steps to undertake to get the perfect dough. One is not to add too much flour, as it needs to consist mainly of cheese. The second is to add sugar right before it's time to shape and bake the pancakes since it adds moisture, which affects how well the dough holds shape. For the same reason, syrniki recipes often don't call for whole eggs but only yolks.

  • baking

    Syrniki should be baked, although often recipes instruct you to fry them. The truth is, they should not be overly oily. Usually, they are baked in the pan by cooking them in a covered pan, resulting in pancakes that are crispy and slightly browned on the outside but soft on the inside and cooked through.

  • serving

    Syrniki are typically served for breakfast and dessert. They are ideal at room temperature, accompanied by fruit preserves, jams, sour cream, and/or melted butter. They also work well with just powdered sugar.

Syrniki

PREP 15min

COOK 15min

RESTING 15min

READY IN 45min

4.5

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The following is the traditional syrniki recipe, meaning it's made only with tvorog, flour, egg yolk, sugar, and salt. The recipe makes five syrniki pancakes, which are pan-fried until crispy on the outside and soft on the inside. The recipe is adapted from the Russia Beyond website (www.rbth.com), the no.1 place for all things Russian, be it culture, travel, education, learning Russian, ways to do business, and much more.

Ingredients

2 Servings

200g (7 oz) tvorog / cottage cheese

1 yolk

1 heaped tbsp wheat/rice flour + some for shaping

2 tsps sugar

1 tbsp vegetable oil

pinch of salt

Preparation

Step 1/10

Begin by mixing tvorog, egg yolk, and a pinch of salt. Use a fork to mix these ingredients thoroughly until well incorporated.

Step 2/10

Gradually add flour to the mixture, stirring until you achieve a uniformly thick and smooth dough.

Step 3/10

Place this dough in the refrigerator for about 5 minutes to firm up. This chilling makes it easier to handle.

Step 4/10

Just before you start shaping the syrniki, stir in some sugar for a touch of sweetness.

Step 5/10

Prepare your shaping area by liberally dusting flour over your work surface. Evenly divide the chilled dough into five portions.

Step 6/10

Take each portion and roll it gently between your palms to form a ball. Press each ball down to flatten it into a neatly shaped patty, ensuring the edges are smooth and even.

Step 7/10

Place a skillet on the stove and add just enough neutral vegetable oil to coat the bottom. Heat the oil over a low to medium setting.

Step 8/10

Carefully arrange the syrniki in the skillet, giving them enough space to cook without touching. Cover the skillet with a lid to allow the syrniki to cook gently, letting them brown for about 7 minutes on the first side.

Step 9/10

After the first side is golden, reduce the burner to a low heat setting. Flip the syrniki to cook on the other side, covering again with the lid. Let them cook for 5 minutes or until they are equally golden and cooked through.

Step 10/10

Once cooking is complete, transfer the syrniki to a plate and let them cool down to room temperature. They are best enjoyed slightly warm or at room temperature, topped with dollops of sour cream and freshly strained strawberries.

Rating And Comments

4.5

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