Russian Syrniki - Cheese Pancakes (Video)

Ingredients

• 1 kilogramcottage cheese (tvorog or farmers' cheese)
• 3egg yolks
• 100 gramsicing sugar
• 100 grams, plus extra for dustingplain flour
• 1 teaspoonvanilla extract

Instructions

1. 1

   Mix the ingredients

   In a large bowl, combine the cottage cheese, egg yolks, icing sugar, flour and vanilla extract. If the cottage cheese is very grainy, press it through a sieve first to make it smoother.

2. 2

   Shape the patties

   Shape the mixture into small patties weighing 50 grams each. Dust them with extra flour to make them easier to handle.

3. 3

   Freeze the patties

   For best results, freeze the shaped syrniki for at least 1 hour so they hold their shape while frying.

4. 4

   Fry and bake

   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 on each side, until golden brown. Transfer them to a preheated oven at 160°C and bake for 6 minutes.

What are syrniki?

Syrniki are small Russian cheese pancakes made with tvorog, a fresh, relatively dry curd cheese. They are popular at breakfast and can also be served as a sweet treat.

This version combines cottage cheese with egg yolks, sugar and vanilla, then fries and briefly bakes the patties. The chilling step helps the soft mixture keep its shape during cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 78 calories, 5g protein, 9g carbs, 2g fat.

The cottage cheese and egg yolks provide most of the protein, while the flour and icing sugar contribute carbohydrates; the cheese and frying fat contribute fat. Serve with fruit and a modest amount of sour cream or jam for a more balanced plate.

Choosing the cheese

Cottage cheese: A drier, firmer cheese makes a mixture that is easier to shape. If yours is especially grainy, follow the method and press it through a sieve for a smoother texture.

Moisture: Very wet cottage cheese can make the mixture loose. Use the cheese as directed and dust the shaped patties with flour to make them easier to handle.

Shaping and chilling

Even patties: Weigh each one to 50 grams so they are similar in size and cook at a similar rate.

Freeze: Give the shaped syrniki at least 1 hour in the freezer. This is the key pause in the method and helps the patties stay intact in the pan.

Frying and baking

Steady heat: Use a non-stick pan over medium heat and add only a small amount of oil or clarified butter. Fry each patty for about 2 minutes per side, until golden.

Finish in the oven: Bake the browned syrniki for 6 minutes at 160°C. Follow the stated time and temperature rather than turning up the heat to colour them faster.

What to serve with them

Traditional toppings: Serve the syrniki with sour cream, cherry jam or honey, as suggested in the recipe description. A little of one topping lets the cheese flavour come through.

For breakfast: Add fresh fruit alongside the pancakes for a simple contrast to their soft, rich centre.

Planning the timing

The recipe takes 90 minutes in total, including at least 1 hour of freezing time. Shape the patties before that rest so they are ready to fry once chilled.

The frying time is about 2 minutes per side for each syrnik, followed by 6 minutes in the oven. Work in batches if needed, keeping the pan at medium heat.

Recipe notes & tips

• Press very grainy cottage cheese through a sieve before mixing.
• Use extra flour on the outside of the patties to ease handling.
• Freeze the shaped syrniki for at least 1 hour before frying.
• Keep the pan over medium heat while browning the patties.
• Serve warm with sour cream, cherry jam or honey.

Variations

• Cherry topping: Serve with cherry jam for a fruity finish.
• Honey topping: Drizzle with honey just before serving.
• Sour cream: Add a spoonful of sour cream alongside the warm patties.
• Smoother texture: Sieve the cottage cheese before combining the ingredients.
• Vanilla note: Keep the vanilla extract in the mixture for its gentle flavour.

Common mistakes to avoid

• Skipping the sieve: Very grainy cheese can leave a coarse texture; press it through a sieve first.
• Skipping the freeze: Soft patties may be harder to handle; freeze them for at least 1 hour.
• Uneven sizing: Patties can cook at different rates; weigh each one to 50 grams.
• High heat: The outside may brown too quickly; keep the pan at medium heat.
• Crowding the pan: Patties are harder to turn when crowded; fry them in batches if needed.

How to store

Store leftover syrniki in a covered container in the fridge and eat within 2 days. Reheat in a pan over low heat or in the oven until warmed through.

Frequently asked questions