Farmer’s cheese, known as tvorog in Russian and also seen as twarog or tvaroh depending on where you are in Eastern & Central Europe, is an essential part of the diet and is found in countless different recipes. From dumplings to pastries, farmer’s cheese (which can also be reffered to as quark), this fresh cheese is absolutely delicious!
And one of my favourite ways to use tvorog is in syrniki. These cheese pancakes are immensely popular throughout Ukraine and Russia and are also incredibly simple to make. They come together quickly, are perfect plain or topped with jam and sour cream and can be made in advance.
How to Make Farmer’s Cheese Pancakes
Syrniki aren’t too different from other kinds of pancakes; they just happen to have cheese as the main ingredient.
You may see tvorog referred to as “cottage cheese” in some instances; however, it’s worth noting that this is a different product from the typical commercial cottage cheese that can be found in places like Australia or the USA.
Farmer’s cheese is much drier in consistency. If it’s not available in your supermarket, it’s sold in Eastern European shops (that’s where I get it!) and, failing that, you can use ricotta as a substitute.
I just recommend draining any excess moisture from it by putting it in a fine mesh sieve set over a bowl overnight. The flavour will be a bit different – tvorog has a slight tang – but it will be a pretty close sub.
Also, if you have some leftover cheese after making these, you can use it for a filling in my Czech kolace!
Add the cheese to a large mixing bowl with some sugar and a couple of eggs. Whisk this together vigorously until it’s smooth and well combined. Then, whisk in some vanilla extract if you’d like. This isn’t necessarily traditional, but I like the addition.
Then, use a wooden spoon or flexible spatula to fold in some flour, a pinch of salt and some baking powder.
Again, bicarb/baking soda is more common in traditional Ukrainian or Russian recipes, which is then activated with a splash of vinegar, but this is only because baking powder isn’t all that commonly found.
Fold that in until just combined and then fold in some sultanas or raisins. These are also technically optional, but I, personally, cannot imagine syrniki without them!
Now, it’s time to preheat your pan. I like using cast iron, but you can use nonstick if you’d like. Add a pat of butter and set the pan over medium-low heat.
Meanwhile, generously dust a work surface with flour. Divide the batter into 12 equal portions and add them to the flour. Coat both sides and pat them into a small disc.
Once the butter is melted and foamy in the pan, add the pancakes in batches, being careful not to overcrowd. Cook the pancakes until they’re golden and crisp on one side – about 3-5 minutes – before flipping and repeating on the other side.
Let the pancakes drain on some paper towels before serving. They’re great with a dollop of sour cream, some fresh berries or a spoonful of jam!
The syrniki will also keep in an airtight container in the fridge for a few days and can be frozen. Just reheat in the oven!
And if you’re interested in exploring more Ukrainian and Eastern European recipes, have a look at my buckwheat kasha or holubtsi recipe.
Syrniki (Farmer’s Cheese Pancakes)
Ingredients
- 450 g (16 oz) tvorog aka farmer's cheese or quark (see note 1)
- 2 eggs room temperature
- 35 g (3 tbsp) caster sugar or granulated sugar
- 1 tsp vanilla extract optional
- 75 g (¾ cup) plain (all-purpose) flour plus more for forming pancakes
- ½ tsp baking powder
- ¼ tsp salt
- 75 g (½ cup) sultanas or raisins optional
- 30 g (2 tbsp) unsalted butter for cooking
Instructions
- Add the tvorog, eggs and sugar to a large mixing bowl. Whisk vigorously until smooth and well-combined. Mix in the vanilla, if using.
- Using a wooden spoon or flexible spatula, fold in the flour, baking powder and salt until just combined and no dry spots remain. The mixture should be thick and scoopable but not runny. If it feels very wet, add 1–2 tablespoons more flour. Fold in the sultanas, if using.
- Set a nonstick or cast iron skillet over medium-low heat. Add half of the butter and allow to melt while forming the pancakes.
- Generously dust a clean work surface with flour. Use a cookie scoop or a tablespoon to divide the batter into 12 portions. Lay each portion in the flour, generously coating both sides. Pat into a disc about 1.5-2 cm (½-¾ inch) thick.
- Working in batches, place each pancake in the preheated pan, being careful not to overcrowd the pan. Cook until golden and crisp – about 3-5 minutes, before flipping and cooking on the other side. Remove from the pan and allow to drain on paper towels. Repeat with the remaining pancakes, adding more butter to the pan if necessary. Serve immediately (see note 2), topping with sour cream and fresh berries if desired.
Notes
- Tvorog (also spelt twarog/tvaroh) can be easily found in Eastern European speciality shops. If you cannot find it, well-drained ricotta cheese can be used instead. Simply add the ricotta to a fine mesh sieve set over a bowl and let it drain in the fridge overnight. Do not use cottage cheese, as the consistency is too wet for the syrniki.
- Once cooled, the cooked syrniki can be refrigerated in an airtight container for up to 5 days. They can be frozen for up to 3 months. To reheat, add to a parchment-lined baking sheet and place in a 200°C/400°F oven for 5-8 minutes per side (less time if refrigerated, more time if reheated from frozen).
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Syrniki are a delicious sweet treat and are super easy to make. They’re perfect if you’re after some traditional Ukrainian or Russian comfort food!
