Babushka's Syrniki (Сырники)

Ingredients

• 500 gtvorog (farmer’s cheese)
• 1egg
• ½ teaspoonsalt, to taste
• 1 teaspoonsugar
• 60 g, plus 40 g for the floured surfaceplain flour
• 60 mlvegetable oil

Instructions

1. 1

   Mix the cheese

   In a bowl, combine the tvorog, egg, sugar and salt.

2. 2

   Add the flour

   Stir in 60 g of flour. The mixture will be very sticky.

3. 3

   Shape the patties

   Scatter 40 g of flour over a work surface. Take portions of the cheese mixture, about 2–3 tablespoons each, and roll them into small balls on the flour. Flatten each ball with your palm to make a patty.

4. 4

   Heat the oil

   Heat the vegetable oil in a frying pan over medium-high heat. To check it is ready, flick a little flour into the oil; it should sizzle.

5. 5

   Fry the syrniki

   Fry the patties until golden brown, then turn them over and cook the other side. The outside should be crisp while the centre stays creamy.

6. 6

   Drain and serve

   Lift the syrniki from the pan and place them on a paper towel. Serve immediately with sour cream and jam.

What are syrniki?

Syrniki are small Russian pancakes made with fresh curd cheese, traditionally tvorog. Their name comes from the word for cheese, and they are commonly eaten for breakfast or as a sweet snack.

This version keeps the mixture simple: cheese, egg, a little sugar and flour. A flour-dusted surface helps shape the sticky dough, while pan-frying gives each patty a browned exterior and tender middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 28g protein, 31g carbs, 21g fat.

The tvorog and egg provide most of the protein, while the flour supplies most of the carbohydrates. The frying oil contributes much of the fat, and the cheese adds some too. Pair a serving with fresh fruit for a simple way to add produce to the plate.

Choosing the cheese

Tvorog: This fresh, slightly tangy curd cheese is the classic choice and gives the pancakes their characteristic soft texture.

Alternatives: Quark or farmer’s cheese can work too, though their moisture and firmness vary. If your cheese is particularly wet, handle the mixture gently and use the measured flour on the work surface to help with shaping.

Working with sticky dough

The mixture is meant to be very sticky after the first 60 g of flour is added. Use the extra flour on the work surface to coat your hands and the outside of each ball rather than mixing it all into the cheese.

Shape portions of about 2–3 tablespoons into balls, then flatten them into patties. A light touch helps keep the centres tender.

Getting the golden crust

Hot oil: Heat the oil over medium-high heat and test it with a little flour; it should sizzle on contact. If the oil is not hot enough, the patties can soak up more oil before browning.

Even cooking: Leave the syrniki undisturbed until the first side is golden, then turn them carefully. The finished patties should have a crisp outside and a creamy centre.

Timing and doneness

The recipe gives a total time of 45 minutes, including mixing and shaping. The exact frying time depends on the thickness of the patties and the heat of the pan, so use the golden-brown colour as your cue.

Cook in batches if needed so the patties have room in the pan. Crowding can lower the pan temperature and make turning more difficult.

Serving ideas

Syrniki are best served immediately, while their crust is still crisp. Sour cream and jam are the suggested toppings, adding a cool, tangy contrast and a fruity sweetness.

For a more balanced breakfast, serve them with fresh fruit alongside the toppings. Keep the accompaniments separate so everyone can add as much as they like.

Recipe notes & tips

• Measure the extra flour separately so it stays available for shaping.
• Flatten each ball gently to make patties that cook evenly.
• Test the oil with a pinch of flour before adding the first patty.
• Turn the patties carefully once the underside is golden.
• Serve as soon as they have been drained for the crispest coating.

Variations

• Add vanilla: Mix a little vanilla into the cheese mixture for a sweeter aroma.
• Use quark: Substitute quark for tvorog, bearing in mind that its moisture can vary.
• Try farmer’s cheese: Use farmer’s cheese in place of tvorog for a similar style of pancake.
• Change the topping: Offer sour cream and jam separately so each person can choose their own combination.

Common mistakes to avoid

• Adding all the flour at once: Keep the 40 g for the work surface so the mixture stays tender.
• Using wet cheese: Very moist cheese makes shaping harder; coat the outside well with the reserved flour.
• Skipping the oil test: Wait until a pinch of flour sizzles before frying.
• Crowding the pan: Fry in batches to leave room to turn each patty.
• Cooking by time alone: Use the golden-brown colour as your cue, since patty thickness affects cooking.

How to store

Refrigerate leftover syrniki in a covered container for up to 3 days. Reheat in a frying pan over medium heat until warmed through; the coating may be less crisp than when freshly cooked.

Frequently asked questions