Russian syrniki (cottage cheese pancakes)

Russian syrniki (cottage cheese pancakes)
 
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This recipe was uploaded
by Maria Sorokina

 
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Ingredients

Ingredients
Method
 
  • 500 gr cottage cheese
  • 2 eggs
  • 2 tbs sugar
  • pinch of salt
  • 2-3 tbs flour
  • zest of 1/2 lemon
  • 1 tea spoon vanilla sugar
  • vegetable oil
Combine the eggs with sugar, salt, lemon zest and vanilla sugar. Add the cottage cheese and mix well. Add the flour and mix. Start from 2 tbs. If you see the butter is too thin, add the third tbs. The final texture should be around this.

In a large frying pan heat 2 tbs of vegetable oil. Set the heat to medium and scoop the butter in using a table spoon or ice-cream scooper.

Cook for a minute or 2 till the syrniki get good color from one side.

Flip them over, reduce the heat to low, put the lid on and cook for another 6-8 minutes. Take ready syrniki out and keep them warm till serving. Repeat with the rest of the butter.

Syrniki are best right out from the pan so be sure to have at least one while you're making them. I prefer them served with sour cream, but pick something you like: butter, honey, sweet condensed milk and jam seem to be the favorite compliments in Russia.

Step by step pictures:
http://fooodstory.blogspot.com/2011/02/russian-syrniki-cottage-cheese-pancakes.html

Russian syrniki (cottage cheese pancakes)

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This recipe was uploaded by Maria Sorokina

 
 
Syrniki - cottage cheese pancakes cooked across all Eastern Europe. It's one of those dishes that I grew up with. I moved from watching how my mom makes them to helping her make them and finally to making them myself.

Method


Combine the eggs with sugar, salt, lemon zest and vanilla sugar. Add the cottage cheese and mix well. Add the flour and mix. Start from 2 tbs. If you see the butter is too thin, add the third tbs. The final texture should be around this.

In a large frying pan heat 2 tbs of vegetable oil. Set the heat to medium and scoop the butter in using a table spoon or ice-cream scooper.

Cook for a minute or 2 till the syrniki get good color from one side.

Flip them over, reduce the heat to low, put the lid on and cook for another 6-8 minutes. Take ready syrniki out and keep them warm till serving. Repeat with the rest of the butter.

Syrniki are best right out from the pan so be sure to have at least one while you're making them. I prefer them served with sour cream, but pick something you like: butter, honey, sweet condensed milk and jam seem to be the favorite compliments in Russia.

Step by step pictures:
http://fooodstory.blogspot.com/2011/02/russian-syrniki-cottage-cheese-pancakes.html
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