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Kefir cheese pancakes with cottage cheese in a frying pan

Kefir Syrniki (Cottage Cheese Pancakes)

Appetizing, fluffy, and golden — the best way to start the morning! These skillet syrniki (cottage cheese pancakes) come out wonderfully tasty and tender thanks to the kefir. They're perfect for breakfast or a light supper, and they're ready in just minutes.

Lyalich

Recipe author

Kefir cheese pancakes with cottage cheese in a frying pan

Composition / ingredients

Servings:

Cottage cheese

200

Kefir

Flour (+ for coating)

Egg

0.5

Vegetable oil

Sugar

Salt

Baking soda

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 11 g

Fats 32 % 15 g

Carbohydrates 45 % 21 g

257 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

Step 1:

How do you make kefir syrniki? Gather all the ingredients. Use cottage cheese that's soft and not grainy, but not wet either — otherwise you won't be able to flip and cook them.
Step 2:

Put the cottage cheese in a bowl and mash it with a fork. Wash the egg well and crack it into the bowl. This batch needs half of a regular egg; I just used a small one.
Step 3:

Pour the kefir into the bowl with the cottage cheese. Be sure to use fresh kefir — thick and not too tangy.
Step 4:

Add the sugar and stir; add more if you'd like them sweeter. Mix everything well. If you like, you can add a little vanilla or vanilla sugar.
Step 5:

Add the salt — it enhances and brings out the flavor. Mix everything thoroughly.
Step 6:

Sift the flour, mixed with the baking soda, into the cottage cheese mixture. If you're worried the syrniki might taste of soda, swap it for baking powder, doubling the amount.
Step 7:

Mix everything well until smooth.
Step 8:

Dust a work surface with flour, drop on one tablespoon of the cottage cheese mixture at a time, and coat it in flour.
Step 9:

Shape the syrniki — a cooking spatula makes this easy.
Step 10:

Pour the vegetable oil into a skillet and heat it over medium heat, then add the syrniki. Don't crowd the pan, or they'll be hard to flip. Reduce the heat to low and fry for 5–6 minutes per side, until golden. Don't cover the pan, or the syrniki will collapse and spread out.
Step 11:

Remove the syrniki from the pan and set them on a paper towel to blot off excess oil. Enjoy!

Instead of sugar, you can use a heat-stable sweetener that holds up to cooking.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain lots of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, on the stovetop, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oils.
How can you tell if an egg is fresh? Crack it into a separate bowl. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread and will be shiny, domed, and uniform.