Breakfast
Syrniki (Russian cheese pancakes)
Golden little pancakes made mostly of farmer’s cheese, crisp outside and soft and tangy inside, served with sour cream and jam.
- 30 min15 prep · 15 cook
- EasyDifficulty
- 420 kcalper serving
Ingredients
4 servings
- Tvorog (farmer’s cheese)500 g
- Egg1
- Sugar2 tbsp
- Vanilla extract1 tsp
- Plain flour80 g
- salt1 pinch
- Vegetable oil3 tbsp
- Sour cream150 g
- Berry jam4 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
If the cheese is wet, press it in a sieve to drain, then mash it until fairly smooth.
- 2
Mix in the egg, sugar, vanilla and salt, then the flour, to make a soft dough.
- 3
With floured hands, shape 12 thick patties and dust them lightly in flour.
- 4
Fry in the oil over medium-low heat until golden on both sides and cooked through.
- 5
Serve warm with sour cream and jam.
Tips and questions
- Why do my syrniki fall apart?
- The cheese was too wet. Drain it well, and add a little more flour only if the dough is still too soft to shape.
- Can I freeze them?
- Yes, freeze them shaped and uncooked on a tray, then bag them. Fry from frozen over low heat with a lid on.
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