Ricotta Pancakes (Syrniki) Pan-Fried in Oil
Tender, delicious ricotta pancakes. These little ricotta syrniki come out soft and are easy to make. I love them cold, served with sour cream, honey, or jam — whatever you like.
nordia
Recipe author
Ricotta Pancakes (Syrniki) Pan-Fried in Oil
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 %
10 g
Fats 28 %
11 g
Carbohydrates 46 %
18 g
236 kcal
GI:
11
/
0
/
89
- Put the ricotta in a bowl. Beat in the egg, add the sugar, and stir. Add the flour and mix well. Heat a skillet with 1 tbsp of vegetable oil. Using a wet spoon, drop the batter into the pan to form the pancakes. Fry over medium-high heat for 2 minutes, then flip and fry over low heat for 10–15 minutes. Ricotta is a traditional Italian whey cheese. There's an old kitchen rule born of experience: "Don't throw away anything you can still use." Ricotta is the classic example — it's made from the whey left over from producing other cheeses. That's where the name comes from: ricotta means "re-cooked." Strictly speaking it isn't cheese at all, but the whole world calls it one. Ricotta has been made in what is now Italy since at least the Bronze Age; in the second millennium BC, cheesemaking from whole milk was well established here, as confirmed by the many ancient vats for curdling and heating milk and the cheese graters that have been found. The process hasn't really changed since. First the whey is heated (sometimes with a little added acid) to 85–90°C (185–195°F), which causes the albumin and globulin to coagulate and rise to the surface. Once everything has floated up, the heat is turned off and the mass is left to cool. The curd is then spooned into cone-shaped baskets to drain excess moisture for 8–24 hours — traditionally willow baskets, now usually plastic or metal — and moved to a dry, cool space. A few types worth knowing: Ricotta Romana is made from the sheep's-milk whey left after making Pecorino Romano, with whole milk added from sheep grazed only in Tuscany; it has a grainy texture, white color, and sweet taste. Ricotta di Bufala is made from buffalo whey and milk in the provinces of Campania, Lazio, Puglia, and Molise; porcelain-white with no rind, it's creamy and soft, with a delicate, slightly sweet flavor.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine wheat flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Ricotta - 174 kcal/100g
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