Syrniki are golden, pan-fried pancakes made with farmers cheese (tvorog), a beloved breakfast in Russia, Ukraine, and other Eastern European countries. They are lightly sweet, tender inside, with a crisp golden crust, and are typically served with sour cream, jam, or honey. This recipe uses a simple, reliable method that works with store-bought farmers cheese or homemade tvorog.
Ingredients
- 2 cups (450 g) farmers cheese (tvorog), dry curd style
- 1 large egg
- 3 tablespoons (40 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 2 tablespoons (30 g) unsalted butter, for frying
- Optional: 1/4 cup (40 g) raisins or dried cranberries
Instructions
- In a large bowl, combine the farmers cheese, egg, sugar, vanilla extract, and salt. Mix well with a fork or spatula until the cheese is mostly smooth. If using raisins, fold them in now.
- Add the flour and stir until just combined. The dough should be soft but not sticky. If it feels too wet, add an extra tablespoon of flour.
- Lightly flour a work surface and your hands. Scoop about 2 tablespoons of the dough and shape into a ball, then flatten into a patty about 2 inches (5 cm) wide and 1/2 inch (1.25 cm) thick. Repeat with the remaining dough. You should get about 12 pancakes.
- Heat the butter in a large non-stick skillet over medium heat. Once the butter is sizzling but not browned, place the syrniki in the skillet, leaving space between each. Cook for 3–4 minutes per side, until golden brown and cooked through. The center should be firm to the touch.
- If you want to ensure the center is fully cooked, after flipping, cover the skillet with a lid for the last 2 minutes of cooking. This helps the pancakes puff up and cook evenly without burning the outside.
- Transfer the cooked syrniki to a plate. Serve warm with sour cream, jam, honey, or fresh berries.
Tips
- Drain the cheese: If your farmers cheese is wet, place it in a cheesecloth-lined strainer over a bowl for 30 minutes to remove excess liquid. Too much moisture makes the pancakes fall apart.
- Don’t overmix: Stir the batter just until the flour is incorporated. Overmixing develops gluten, making the syrniki tough instead of tender.
- Substitute for farmers cheese: If you can’t find farmers cheese, use well-drained ricotta or a dry cottage cheese (press out the liquid). The texture will be slightly less dense but still delicious.
- Common mistake: Frying on too high heat will burn the outside while leaving the inside raw. Keep the heat at medium and cook slowly for even results.
Serving Suggestions
Syrniki are traditionally served with a dollop of sour cream (smetana) and a drizzle of honey or berry jam. They also pair well with fresh berries, applesauce, or a sprinkle of powdered sugar. For a savory twist, omit the sugar and serve with smoked salmon and dill.
Variations
- Chocolate chip: Fold in 1/4 cup (45 g) mini chocolate chips instead of raisins.
- Citrus: Add 1 teaspoon of lemon or orange zest to the batter for a bright flavor.
- Savory: Reduce sugar to 1 teaspoon, add 1/4 cup (25 g) grated cheese and fresh herbs, and serve with eggs or roasted vegetables.
- Baked: For a lighter version, bake the shaped patties on a parchment-lined sheet at 375°F (190°C) for 15–20 minutes, flipping halfway, until golden.
Storage and Reheating
Store leftover syrniki in an airtight container in the refrigerator for up to 4 days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a zip-top bag. They keep in the freezer for up to 2 months. Reheat frozen or refrigerated syrniki in a toaster oven or skillet over medium heat until warmed through, about 5–7 minutes. Microwaving is quicker but will make them softer.
Frequently Asked Questions
Can I use cottage cheese instead of farmers cheese? Yes, but make sure to drain it well. Press the cottage cheese through a fine-mesh strainer or wrap it in cheesecloth and squeeze out excess liquid. The texture will be slightly less dense, so you may need to add an extra tablespoon of flour.
Why do my syrniki fall apart while frying? The most common reason is too much moisture in the cheese. Drain the cheese thoroughly and ensure the batter is not too wet. Also, handle the pancakes gently when flipping—use a thin spatula and let them brown well before turning.
Can I make the batter ahead of time? You can prepare the batter and shape the patties up to 24 hours in advance. Store them in the refrigerator on a plate covered with plastic wrap. Fry them fresh when ready to serve.
Are syrniki gluten-free? They can be made gluten-free by using a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more delicate, so handle them with care.
Can I use a sugar substitute? Yes, you can use a granulated sweetener like erythritol or monk fruit in the same amount. The pancakes will be slightly less caramelized but still tasty.
What if my batter is too sticky? If the dough is too sticky to shape, add more flour, one tablespoon at a time, until it becomes manageable. Be careful not to add too much, or the pancakes will be dry.
Related
- Corn Cheese Crackers: Crispy, Cheesy, Easy Recipe
- Corn Casserole with Cream Cheese: Large Batch
- Corn Cheese (American-Style) Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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