Syrniki

Syrniki (Russian Cottage Cheese Pancakes)

A beloved Russian breakfast of small, golden-fried pancakes made from tvorog-style farmer cheese — crisp outside, tender and creamy within. Traditionally served with sour cream and a fruit preserves or jam.

Prep

15 min

Cook

15 min

Total

30 min

Serves

4 (about 16 syrniki)

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) tvorog (or full-fat dry-curd cottage cheese), drained very well; western cottage cheese should be pressed in cheesecloth for 1–2 hours, or use dry-curd farmer cheese
• •2 large eggs
• •60 g (½ cup) all-purpose flour, plus extra for dredging
• •40 g (3 tbsp) granulated sugar
• •1 g (¼ tsp) fine sea salt
• •1 g (½ tsp) vanilla extract or vanilla sugar, vanilla sugar is more traditional
• •30 ml (2 tbsp) neutral oil or unsalted butter, for frying; sunflower oil is traditional
• •200 g (¾ cup) sour cream, for serving
• •120 g (½ cup) fruit jam or preserves, sour cherry, raspberry, or apricot are classic

Steps

1. 1 Drain the tvorog thoroughly. If using Western-style cottage cheese, wrap it in cheesecloth and press under a weight for 1–2 hours until very dry, or substitute dry-curd farmer cheese. Excess moisture is the most common cause of syrniki falling apart.
2. 2 In a bowl, combine the drained tvorog, eggs, sugar, salt, and vanilla. Mash with a fork or mix by hand until smooth — no large curds should remain.
3. 3 Add 60 g (½ cup) of flour and mix to form a soft, slightly sticky dough. It should hold its shape when pressed; if still very wet, add 1 more tablespoon of flour.
4. 4 Lightly flour a work surface. Divide the dough into 4 equal portions, then roll each into a log about 4 cm (1½ in) thick. Cut each log into 4 pieces and gently shape each piece into a thick patty about 6–7 cm (2½ in) across and 1.5 cm (½ in) thick.
5. 5 Dredge each patty in additional flour on both sides, tapping off the excess. Place the dredged syrniki on a parchment-lined tray.
6. 6 Heat the oil (or melt the butter) in a nonstick skillet over medium heat until shimmering — about 180 °C / 350 °F if using a thermometer.
7. 7 Fry the syrniki in batches without crowding: cook 2–3 minutes on the first side until deeply golden brown, then flip carefully and cook 2 minutes more. The center should reach 74 °C / 165 °F (cooked egg) and feel set but still soft — a knife inserted in the center should come out clean.
8. 8 Transfer cooked syrniki to a plate lined with paper towels. Keep warm in a low oven while finishing the remaining batches.
9. 9 Serve immediately, topped with a generous spoonful of sour cream and a side of fruit jam or preserves.