Russian Syrniki

Name: Russian Syrniki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 lb farmer's cheese (or cottage cheese), drained; 2 large eggs, beaten; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1/4 tsp salt; 1/2 cup all-purpose flour; 1/4 cup all-purpose flour (for dusting); 1/4 cup unsalted butter; 2 tbsp vegetable oil; 1/2 cup sour cream (for serving); 1/2 cup berry jam (for serving); 1/4 cup honey (for serving)

Traditional Russian cheese pancakes made with farmer's cheese, lightly sweetened and pan-fried until golden brown for a delicious breakfast treat.

30 minMediumServes 4320 cal/serving

RussianBreakfastStovetopVegetarianPork-FreeNightshade-Free

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Ingredients

1 lb farmer's cheese (or cottage cheese), drained
2 large eggs, beaten
1/4 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1/2 cup all-purpose flour
1/4 cup all-purpose flour (for dusting)
1/4 cup unsalted butter
2 tbsp vegetable oil
1/2 cup sour cream (for serving)
1/2 cup berry jam (for serving)
1/4 cup honey (for serving)

Instructions

1

If using cottage cheese, drain excess liquid and press through a fine mesh sieve or pulse in a food processor until smooth (1 lb drained farmer's cheese (or cottage cheese) can be used as is).
2

In a large bowl, combine the cheese, 2 beaten large eggs, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt. Mix well until smooth.
3

Gradually add the 1/2 cup all-purpose flour to the cheese mixture, stirring until just combined. The dough should be soft but not too sticky. If it's too wet, add a bit more flour.
4

Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the dough to firm up and make it easier to handle.
5

Place the 1/4 cup all-purpose flour (for dusting) on a plate. With floured hands, form the cheese mixture into balls about 2 inches in diameter, then flatten into patties about 3/4 inch thick.
6

Dredge each patty in flour on both sides, shaking off excess.
7

In a large skillet, heat the 1/4 cup unsalted butter and 2 tbsp vegetable oil over medium heat until hot but not smoking.
8

Carefully place the patties in the skillet, leaving space between them. Cook until golden brown on the bottom, about 3-4 minutes.
9

Flip and cook the other side until golden brown, about 2-3 minutes more. Work in batches if necessary, adding more butter and oil as needed.
10

Transfer the cooked syrniki to a paper towel-lined plate to drain excess oil.
11

Serve warm with 1/2 cup sour cream (for serving), 1/2 cup berry jam (for serving), or 1/4 cup honey (for serving) as traditional toppings.

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Questions

What is Russian Syrniki?

Traditional Russian cheese pancakes made with farmer's cheese, lightly sweetened and pan-fried until golden brown for a delicious breakfast treat. This reference files it under Russian breakfast: made on the stovetop, rated medium and about 30 minutes start to finish.

Can I skip chilling the dough for Russian Syrniki?

Step 4 reads: "Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the dough to firm up and make it easier to handle." Not without a cost. The rest in step 4 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Do I need any special equipment for Russian Syrniki?

Beyond a knife and a board, the method uses a food processor (step 1) and a fine-mesh sieve (step 1). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of sour cream in Russian Syrniki?

The entry for Russian Syrniki calls for 1/2 cup sour cream (for serving). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Is Russian Syrniki vegan?

No, though it is vegetarian. What keeps it from vegan is 1 lb farmer's cheese (or cottage cheese), drained, 1/4 cup unsalted butter, 1/2 cup sour cream (for serving) and 2 large eggs, beaten. For fully plant-based entries, see the vegan breakfast collection.

Does Russian Syrniki contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Russian Syrniki the day before?

Yes. Step 4 is a built-in pause of 30 minutes: "Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the dough to firm up and make it easier to handle." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

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