Silky Smooth Cottage Cheese Pancakes0 (0)
My husband practically inhaled the last batch of these silky smooth cottage cheese pancakes (syrniki) and then looked at me with such disappointment when he realized there were none left!
Cottage Cheese Pancakes / Syrniki
Course: BreakfastDifficulty: Easy2
servings10
minutes10
minutes20
minutesThese little golden rounds, a beloved staple in Eastern European cuisine, particularly in countries like Russia, Ukraine, and Belarus, have a wonderfully simple yet satisfying flavor and texture. Traditionally, syrniki are made with tvorog, a fresh, unripened quark cheese that lends them their signature slightly tangy and creamy interior. While good quality cottage cheese, drained well, makes a fantastic and readily accessible substitute, if you’re feeling inspired to go the extra mile and truly experience the authentic taste, you can even use the homemade tvorog from my other recipe – the difference it makes is truly delightful!
Ingredients
Cottage Cheese (9-15%) – 300 gr (use store-bought or self-made cottage cheese)
Egg yolks – 20 gr
Sea Salt – 1 gr
Sugar – 15 gr
Wheat Flour – 20 gr
Vanilla extract- 2 gr
Directions
- Rub the cottage cheese through a fine sieve to obtain a smooth mass.
- Add all the ingredients (except flour) to the cheese and mix until a homogenous mass forms.
- Add the sifted flour and mix again.
- Dust your hands and the working surface with some flour.
- Divide the dough into 6 pieces and form oval balls.
- Fry the cottage cheese pancakes on medium heat for about 2 minutes on each side until golden brown.
- Serve hot with your favourite topping.
