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Russia, Europe

Syrniki (Russian Cottage Cheese Pancakes)

Russia's favourite breakfast: soft tvorog bound with a little egg and flour, pan-fried until golden outside and creamy within, served with sour cream and jam.

ServingsServes 2
Total cooking time30 min
DifficultyEasy

Method

  1. Put the tvorog in a bowl. If it looks wet, let it drain in a sieve for a few minutes. Mash it well with a fork or push it through the sieve so there are no big lumps; smooth curd gives tender syrniki.

    Add in this stepTvorog (farmer's cheese; or well-drained ricotta) 250 g

  2. Add the egg (if you need half an egg, beat one and use half, about 25 g), the sugar, salt and vanilla and mix well, then stir in the dough flour until you have a soft dough that only just sticks to your fingers. Leave it for so the flour absorbs the moisture. If it is far too wet to shape, add flour 1 tbsp at a time; too much makes syrniki rubbery.

    Add in this stepEgg 1Sugar 25 gSalt 1 pinchVanilla extract ½ tspPlain flour (for the dough) 40 g

  3. Spread the coating flour on a plate. With floured hands, divide the dough into 6 pc, roll each into a ball and flatten it into a disc about 6 cm wide and 1.5 cm thick. Coat it all over in flour and tap the edges straight with the side of a knife so they cook evenly.

    Add in this stepPlain flour (for coating) 25 g

  4. Heat the oil in a 24 cm frying pan on medium heat. It is ready when it shimmers and a little flour dropped in sizzles gently (about 170 °C). Lower the syrniki in away from you to avoid splashes, leaving space between them. Fry for per side until deep golden, turning them carefully with a spatula, then reduce to low heat, cover and cook for more so the centres set. If you fry in batches, add a little more of the oil before the second one.

    Add in this stepSunflower or neutral oil 3 tbsp

    medium heat→low heat

  5. Drain on kitchen paper for 1 minute and serve warm with sour cream and jam or honey.

    Add in this stepSour cream (smetana) 80 gJam or honey 2 tbsp

Cook's tip

The secret is dry curd, not more flour: drain wet tvorog first. If you use cottage cheese, always push it through a sieve. If the outside browns before the inside sets, your heat is too high; turn it down a notch.

Cooking it at camp

Mix the dough at home and carry it in a sealed tub in the cooler; at the campsite just shape and fry in a cast-iron pan. Camp burners run hot, so keep the flame lower than at home and use a lid so the centres cook through.