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Cornmeal Syrniki (Cottage Cheese Pancakes)

These tasty, wholesome cottage cheese pancakes are the perfect way to start your morning! Cornmeal syrniki are a great idea for a family breakfast. Made this way, they're not just delicious but also hearty and nourishing, with very little sugar and corn flour in place of wheat flour. For an even healthier plate, serve them with fresh berries or a drizzle of honey.

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Cheesecakes with corn flour
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 12 g
Fats 44 % 21 g
Carbohydrates 31 % 15 g
284 kcal
GI: 0 / 0 / 100
  • How do you make cornmeal syrniki? The main thing that sets this recipe apart from classic syrniki is swapping the wheat flour or semolina for corn flour. Corn flour is gentle on the body and supports healthy digestion. It's also a great option if you're eating gluten-free or just watching your weight, since it has no gluten and is lower in calories. For syrniki that are light and fluffy inside, sift the corn flour first. It's best to push the cottage cheese through a metal sieve, too: set a bowl underneath and press the cheese through with a spoon or silicone spatula. This makes it smooth and lump-free — tender and crumbly at the same time. In a separate bowl, whisk the eggs to a fluffy white foam, then stir them into the sieved cottage cheese. Add the sifted corn flour along with a little sugar, a pinch of vanillin for aroma, and the baking soda to lighten the batter. Stir again until smooth and even. Scoop out a portion with a tablespoon and shape it into a patty with your hands. Sprinkle a little corn flour on your work surface and roll each patty in it. Shape the rest the same way until the batter is used up. Heat a little vegetable oil in a skillet, add the syrniki, and fry over medium heat until golden. Flip them with a spatula, lower the heat, cover, and cook until golden on the other side. Transfer them to a paper-towel-lined plate to soak up any excess oil. Serve your cornmeal syrniki with sour cream, jam, or honey. Enjoy!
  • Important! For cottage cheese dough or filling to turn out well, choose your cottage cheese carefully. A low-quality one can ruin the results, since it directly affects the texture, flavor, and finished dish.
  • Every cooking oil is only stable up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For frying, choose an oil with a high smoke point.
  • Important! The wrong pan can ruin even the best recipe. Reach for a good heavy skillet that heats evenly.

Caloric content of the products possible in the composition of the dish

  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Vanillin - 288  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Corn flour - 368  kcal/100g
  • Whole grain corn flour, unseeded - 355  kcal/100g
  • Whole grain corn flour sifted - 362  kcal/100g
  • Corn flour from grain with removed germs of vitamin E - 364  kcal/100g
  • Corn flour from grain with removed germs nevitaminiz - 364  kcal/100g

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