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

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.

Questions

Can I make Russian Syrniki dairy-free?

Not cleanly. Here the dairy (1 lb farmer's cheese (or cottage cheese), drained, 1/4 cup unsalted butter, 1/2 cup sour cream (for serving)) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

Can I make Russian Syrniki gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 1/4 cup all-purpose flour (for dusting). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Russian Syrniki keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Russian Syrniki?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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