Classic Cottage Cheese Pancakes (Syrniki)

Cottage cheese pancakes, also known as syrniki, are a traditional Eastern European dish made from fresh farmer’s cheese or cottage cheese. These soft, slightly sweet pancakes are crispy on the outside and creamy on the inside, making them an ideal breakfast, snack, or even dessert. Syrniki are quick to prepare and can be enjoyed plain or with a variety of toppings such as sour cream, jam, honey, or fresh fruits.

This recipe features a balance of tangy cottage cheese, a touch of sweetness from sugar, and a light texture from semolina and eggs. Whether you’re new to syrniki or a seasoned pro, this recipe is sure to yield perfect pancakes every time.

Full Recipe:

Ingredients:

For the Cottage Cheese Pancakes (Syrniki):

  • 500 g of dry cottage cheese (5-9%): The star of the recipe, providing richness and creaminess. Use a dry type of cottage cheese for the best texture.
  • 2 eggs: Helps bind the mixture and provides structure to the pancakes.
  • 2 tbsp of sugar (60 g): Adds just the right amount of sweetness to balance the tanginess of the cheese.
  • 3-4 tbsp of semolina (60-80 g): Adds lightness to the batter and helps absorb excess moisture.
  • 1/2 tsp of salt: Enhances the overall flavor of the pancakes.
  • A pinch of vanilla: Adds a hint of sweetness and aroma to the batter.
  • Flour for dredging: Used to coat the pancakes before frying, giving them a crispy outer layer.
  • Oil for frying: Vegetable oil works best to fry the pancakes to a golden brown finish.

Instructions:

Step 1: Prepare the Cottage Cheese Mixture

  1. Drain Excess Moisture: If the cottage cheese is too wet, place it in a fine sieve or cheesecloth and let it drain for about 15-30 minutes. Dry cottage cheese is key to ensuring the syrniki hold their shape and don’t fall apart during cooking.
  2. Mix the Ingredients: In a large mixing bowl, combine the 500 g of dry cottage cheese, 2 eggs, 2 tbsp of sugar, 1/2 tsp of salt, and a pinch of vanilla. Stir or mash the mixture with a fork or spatula until the ingredients are evenly incorporated. The cottage cheese should be slightly chunky but well-combined.
  3. Add the Semolina: Gradually add 3-4 tbsp of semolina to the cottage cheese mixture, stirring it in. The semolina will help absorb any remaining moisture from the cheese and create a light, cohesive batter. Let the mixture sit for about 10-15 minutes to allow the semolina to fully hydrate.

Step 2: Shape the Syrniki

  1. Prepare a Work Surface: Sprinkle a bit of flour onto a clean surface or a large plate. You’ll use this to coat the pancakes before frying.
  2. Form the Pancakes: Using your hands, take a small portion of the cheese mixture (about 2 tablespoons) and shape it into a ball. Then flatten the ball slightly to form a thick disc about 1 cm (1/2 inch) thick. Repeat with the rest of the mixture until all the batter is used.
  3. Dredge in Flour: Lightly coat each pancake with flour on both sides. This will give the syrniki a crispy, golden crust when fried.

Step 3: Fry the Syrniki

  1. Heat the Oil: Heat a skillet or frying pan over medium heat and add enough oil to cover the bottom of the pan (about 2-3 tablespoons of vegetable oil).
  2. Fry the Pancakes: Once the oil is hot, carefully place the syrniki in the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside. Be careful not to overcrowd the pan; fry the pancakes in batches if necessary.
  3. Drain Excess Oil: Once the syrniki are done, transfer them to a plate lined with paper towels to absorb any excess oil.

Step 4: Serve the Syrniki

Syrniki are best served warm. You can top them with sour cream, jam, honey, or fresh berries for an added burst of flavor. They also pair well with a sprinkle of powdered sugar or a drizzle of maple syrup for a sweeter finish.

Nutritional Information (per serving):

Note: The following values are estimates based on typical ingredient portions. This recipe yields about 8-10 pancakes.

  • Calories: 200-230 kcal
  • Carbohydrates: 12-15 g
  • Protein: 12-14 g
  • Fat: 10-12 g
  • Fiber: 1-2 g
  • Calcium: 15% of the daily recommended intake (from cottage cheese and eggs)
  • Vitamin A: Moderate amounts from eggs and cottage cheese

Frequently Asked Questions (FAQs):

1. What is the best type of cottage cheese for syrniki?
The best cottage cheese for syrniki is one that is dry and firm, with a 5-9% fat content. Avoid wet or overly creamy cottage cheese, as it may make the pancakes too moist and cause them to fall apart.

2. Can I substitute semolina with something else?
Yes, if you don’t have semolina on hand, you can use flour instead. However, semolina adds a lighter texture to the pancakes and helps absorb moisture better than flour. If using flour, adjust the amount to ensure the mixture isn’t too wet.

3. Can I make syrniki without sugar for a savory version?
Absolutely! You can omit the sugar for a savory version of syrniki. In this case, you can add herbs like chopped dill or parsley, and serve them with sour cream instead of sweet toppings.

4. How do I prevent my syrniki from falling apart during frying?
To prevent the syrniki from falling apart, make sure to use dry cottage cheese. Also, let the batter sit for a few minutes after adding semolina to allow it to absorb the moisture. Additionally, be gentle when flipping the pancakes, and don’t overcrowd the pan.

5. Can I bake syrniki instead of frying?
Yes, if you prefer a healthier option, you can bake the syrniki. Preheat your oven to 180°C (350°F), place the pancakes on a parchment-lined baking sheet, and bake for about 15-20 minutes, flipping them halfway through.

Tips for Making Perfect Syrniki:

  1. Use dry cottage cheese: The key to successful syrniki is using a dry variety of cottage cheese. If your cheese is too wet, the pancakes will be difficult to form and may not hold their shape.
  2. Let the batter rest: After mixing in the semolina, give the batter about 10-15 minutes to rest. This allows the semolina to absorb moisture, resulting in a firmer and more manageable batter.
  3. Don’t skip the flour coating: Lightly dredging the syrniki in flour before frying helps them develop a crispy, golden-brown crust.
  4. Cook over medium heat: Fry the pancakes over medium heat to ensure they cook through without burning. Too high of a heat can cause the outside to brown too quickly while leaving the inside undercooked.
  5. Experiment with fillings: If you want to add a twist, try folding in raisins, dried cranberries, or chocolate chips into the batter for a sweet surprise. For savory syrniki, add herbs or even grated cheese.

Storage Tips:

In the Refrigerator:
You can store leftover syrniki in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to warm them in a pan over medium heat or in the oven to retain their crispy texture.

Freezing:
Syrniki freeze well. To freeze, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag or container. Syrniki can be stored in the freezer for up to 3 months. To reheat, cook them directly from frozen in a pan over low heat or bake in the oven.

Conclusion:

Cottage cheese pancakes, or syrniki, are a classic and beloved dish that is both versatile and easy to make. With just a handful of simple ingredients like cottage cheese, eggs, and semolina, you can whip up a batch of delicious, crispy pancakes that can be served for breakfast, dessert, or a snack. Whether you enjoy them sweet with jam or honey or prefer a savory version with herbs, syrniki are sure to become a favorite in your household. With a few helpful tips and tricks, you’ll master the art of making syrniki in no time!