Syrniki (Farmer's Cheese Pancakes)
A popular breakfast or sweet treat across Ukraine and Russia, these cheese pancakes are made with tvarog (aka farmer's cheese or quark) & are perfect served with a dollop of sour cream and some fresh berries.
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
Calories: 115kcal | Carbohydrates: 13g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 227mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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