Cottage cheese pancakes or syrniki are cheesy, lightly sweetened baked fritters made with cottage cheese, also known as tvorog or farmer's cheese.
Syrniki is a beloved dish in Slavic countries, perfect for breakfast, brunch, or even a cozy dessert. These golden, fluffy fritters are made from cottage cheese, eggs, and a few pantry staples. They are usually served with a dollop of fresh sour cream and sour cherry jam.
They are easy to make, store well in the fridge or freezer, and can be easily adjusted to fit your diet.
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Which cheese curds to use
When making syrniki, you can choose from a variety of cheese or curd options, each with its own unique flavor and texture. Here’s a breakdown:
- Farmer's cheese (Tvorog): A soft, crumbly cheese with a mild flavor. It’s slightly drier than cottage cheese and has a tanginess because of the method used to make it.
- Cottage cheese: Soft, with a mild flavor. To use it, you'll need to drain it well to reduce moisture.
- Ricotta: Soft and slightly sweet, with a smooth texture. It's a bit creamier than farmer's cheese and has more moisture, so it requires draining before use.
While each of these cheese curds has its own unique flavor and texture, they can all be used to make syrniki. The key factor is ensuring that the cheese or curd is dry to avoid making your dish too watery.
Drain any excess moisture and, if needed, press the cheese to help remove as much liquid as possible. Depending on the size of the curds, you might also have to press them through a sieve to ensure the pancakes come out smooth.
Cottage cheese and tvorog are almost identical and you can easily make homemade cottage cheese if you can't find it in stores.
Ingredients
- Tvorog/Cottage cheese — Homemade cottage cheese or store-bought with 9% fat content.
- Vanilla — This can be in powder form or vanilla essence. No need to use fresh vanilla beans.
- Flour — Regular all-purpose flour.
- Egg — We only use the yolk. Use a separated egg or pasteurized egg yolk sold in cartons.
See the recipe card for quantities.
Instructions
- Mix — Combine all the ingredients. If the cottage cheese is very grainy, press the mix through a sieve. If using a blender to combine, only use the pulse setting and do not over-blend it.
- Shape — Once you have a homogenous mix, you shape the syrniki into hockey pucks. Use a pastry ring, metal spatula, or knife to shape them evenly. Each syrnik should weigh 35 to 50 grams.
- Freeze — They hold their shape best when slightly frozen. Freeze for at least an hour before cooking.
- Cook — Heat a non-stick pan on medium heat and add a touch of cooking oil or clarified butter. Cook for about 2 minutes per side until golden brown and a slight crust has formed. Bake for 12 minutes in a preheated oven set to 320 °F (160 °C). Let them cool for a few minutes before serving.
Important: Fry your syrniki on low heat and check them often to make sure they don't burn. Don't overcrowd the pan so you can easily turn them over when needed.
Variations
- Add-ins — Bloom a pinch of saffron in 10 ml milk, then add to the mix. Soak ½ a cup of raisins or chopped dried fruit, and add for a fruity touch. Zest an orange or lemon and add to the tvorog mix for fresh citrusy flavor.
- Lactose-free — Use lactose-free cottage cheese.
- Gluten-free — Use a gluten-free flour blend.
- Keto - Replace the sugar with erythritol and the flour with ground almonds.
Storage and reheating
- Freeze — Store leftover syrniki in an airtight container in the freezer for up to a month. Uncooked syrniki can stay frozen for up to 6 months before cooking them straight from frozen.
- Fridge — Keep them sealed airtight in the fridge for up to 4 days.
- Reheating — Reheat in the oven or microwave on medium-high for a minute or two. If you have an air fryer, just 3–4 minutes at 320 °F (160 °C) will bring back that nice crispy texture.
Tips for success
- Use dry cottage cheese — Drain or press out the excess moisture if it's too wet.
- Press the tvorog (cottage cheese) through a sieve — It makes mixing easier, so you end up with a smooth, homogenous texture.
- Use enough flour — They can be quite sticky, so flour your hands and workbench when shaping.
- Freeze — Always freeze them for at least an hour before frying so that they hold their shape.
- Frying — Fry them low and slow in regular oil or clarified butter. Regular butter will burn. Don't fry in olive oil, as that's a touch too bitter.
- Careful — They’re hot as lava inside after baking. Let them cool down for a few minutes before eating, especially when serving them to kids. This final rest also helps the insides set perfectly.
Serving suggestions
Syrniki have a mild flavor, making them suitable for many add-ins and toppings. They’re classically served with sour cream and cherry jam.
For a simple variation, they’re delicious with pumpkin cream cheese spread and orange marmalade in the fall.
Make them extra luxurious by serving them with homemade clotted cream and fresh strawberry jam.
FAQ
Syrniki is a popular breakfast food or snack in Slavic countries like Russia, Ukraine, and Belarus. The exact origin is debated, but they are a classic from Soviet times.
Ricotta can be used instead of tvorog or cottage cheese, but you need to drain it well to get rid of any moisture.
Most supermarkets sell this nowadays, and some might call it twarog (Polish name for farmer's cheese).
Yes, syrniki stores and reheats well. It's a convenient snack to make ahead.
Yes, the egg adds richness, but you can make them without it.
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Recipe
Russian Syrniki - Cheese Pancakes (Video)
Ingredients
- 1 kilogram (2 ⅕ lb) cottage cheese - tvorog or farmer's cheese
- 2 (2) egg yolks
- 100 grams (⅚ cups) powdered sugar
- 100 grams (⅘ cups) all-purpose flour - plus extra for dusting
- 1 teaspoon (1 teaspoon) vanilla extract
Instructions
- Mix the Ingredients: In a large bowl, combine the cottage cheese, egg yolks, powdered sugar, flour, and vanilla extract. If the cottage cheese is very grainy, press it through a sieve to smooth it out.
- Shape: Shape the mixture into small patties, each weighing 50 grams. Dust them with extra flour to make handling easier.
- Freeze: For best results, freeze the shaped syrniki for at least an hour to help them hold their shape while frying.
- Fry the Syrniki: Heat a non-stick pan over medium heat and add a small amount of oil or clarified butter. Fry each syrnik for about 2 minutes per side until golden brown. After frying, bake them for 6 minutes in a preheated oven at 320°F (160°C).
Notes
Cheese curds
- Farmer's cheese (Tvorog): A soft, crumbly cheese with a mild flavor. It’s drier than cottage cheese and similar to ricotta but firmer in texture.
- Cottage cheese: Soft, with a mild flavor, and often more moist than the others. To use it, you'll need to drain it well to reduce moisture.
- Ricotta: Soft and slightly sweet, with a smooth texture. It's a bit creamier than farmer's cheese and has more moisture, so it requires draining before use.
Variations:
- Add-ins: Add soaked raisins, chopped dried fruit, or a bit of orange or lemon zest for a fruity or citrusy flavor.
- Lactose-free: Use lactose-free cottage cheese for a dairy-free version.
- Gluten-free: Use a gluten-free flour blend as a substitute for the all-purpose flour.
Storage and Reheating:
- Freeze: Store leftover syrniki in an airtight container in the freezer for up to a month.
- Fridge: Keep syrniki in the fridge for up to 3 days. Reheat thoroughly before serving.
- Reheating: Reheat in a frying pan over medium-low heat or in the oven until heated through.
Tips for Success:
- Tvorog: Use well-drained cottage cheese to avoid excess moisture.
- Freeze Before Frying: Freezing the shaped syrniki helps them maintain their shape during frying.
- Low and Slow Cooking: Cook the syrniki on low to medium heat to ensure they cook evenly without burning.
Igor says
This perfect recipe for our great syrniki! You have to use tvorog for real syrniki flavor.