RussiaThe cheese matters more than anything else here. Russian tvorog is drier and slightly tangy — it makes the best syrniki. Regular cottage cheese works too, but it needs to be very well drained first, otherwise you'll chase the right texture by adding more and more flour.
Push the cheese through a strainer rather than blending it. A blender makes it sticky and elastic — you'll need more flour to compensate, and the result loses that soft, custardy interior.
Syrniki (Cottage Cheese Pancakes)
By Sergei Martynov
Crispy outside, soft and cheesy inside. Syrniki are small fried curd pancakes made from cottage cheese, eggs, and a little flour — nothing more. They've been a weekend breakfast staple across Russia and Ukraine for generations. Serve with sour cream and jam, or just a spoonful of honey.
Key Ingredients
What you'll need
Ingredients
- 400 g
See recipes with cottage cheesecottage cheese
i - 2
- 4 tbsp
- 2 tbsp
- 1 tsp
See recipes with vanilla extractvanilla extract
i - 1 pinch
- 3 tbsp
See recipes with flour for dustingflour for dusting
i - 3 tbsp
See recipes with vegetable oilvegetable oil
i
How to make it
Instructions
- 1
Drain the cottage cheese well. If it's wet, put it in a fine-mesh strainer and press out the liquid. Then press it through the strainer with a spoon to break up any lumps and make the texture smooth.
- 2
In a bowl, combine the cottage cheese, eggs, sugar, vanilla, and salt. Mix with a fork until uniform. Add the flour one tablespoon at a time. Stop when the dough is thick enough to hold a shape but still slightly sticky — usually 3 to 4 tablespoons.
- 3
Dust your hands and a plate with flour. Scoop about 2 tablespoons of dough, roll into a ball, then flatten gently into a round disk about 1.5 cm thick. Coat both sides in flour. You should get 8 to 10 pieces.
- 4
Heat the oil in a pan over medium-low heat. Fry the syrniki in batches — do not crowd the pan. Cook for 3 minutes per side without pressing them down. They should be deep golden brown on both sides.
- 5
Transfer to a plate lined with paper towel. Serve warm with sour cream, jam, or honey.
Frequently Asked Questions
Why do syrniki fall apart in the pan and how do you fix it?
The most common reason is wet cottage cheese. Drain it in a strainer for at least 15 minutes. The second common mistake is making them too thin — at least 1.5 cm thick. Third: heat too high.
What is the difference between syrniki and regular pancakes?
Completely different. Regular pancakes are made with flour batter — light and flat. Syrniki are mostly cheese with just enough flour to hold together. Dense, soft, custardy inside, with a crispy crust.
Can you make syrniki without eggs?
Yes. Flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water, rest 10 minutes. One flax egg replaces one chicken egg.
Can syrniki be made gluten-free?
Yes. Rice flour works very well and gives a slightly crispier crust. Oat flour also works. Use the same amount as the recipe calls for.
How long do syrniki keep in the fridge?
3 days in a sealed container. Reheat in a dry non-stick pan, 2 minutes per side. They freeze well for up to 3 months.
USA
Belgium
France
Join the conversation
Comments
Loading comments…