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Tender Cottage Cheese Pancakes (Syrniki)

Golden on the outside, soft and tender inside! These pan-fried syrniki — Russian-style cottage cheese pancakes — are a simple dish that not everyone manages to nail. How do you make real, homemade syrniki with a rich cheese flavor and a soft, tender center? Here's a recipe proven over the years, one that gives the whole family a wholesome breakfast that pleases grown-ups and kids alike. A range of toppings lets everyone suit their own taste and adds a splash of color to the plate.

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Tender cheesecakes in a frying pan
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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 24 % 12 g
Fats 41 % 20 g
Carbohydrates 35 % 17 g
289 kcal
GI: 0 / 0 / 100
  • The first secret to perfect syrniki is the cottage cheese. As odd as it sounds, delicious, tender, and — most importantly — wholesome syrniki really do depend on good-quality cottage cheese. If it's from a local producer, buy only from someone you trust; if it's packaged, read the label carefully. There should be no milk-fat substitutes or other fillers. The most tender texture comes from firm, pressed cottage cheese in the 5–9% range. The trick is getting it smooth and uniform, which you can do even with a homemade product: just blitz coarse-curd cheese in a blender or push it through a sieve twice. Put the cottage cheese in a blender, add the sugar and egg, and blend until completely smooth. Add the flour, salt, and vanillin (if you don't have it, use vanilla sugar). Blend again, or just mix with a fork — whatever's easier. Roll a small ball of the dough and flatten it from both sides into an even round patty. To keep the dough from sticking too much, rub a little flour between your palms first. For even cooking, don't make the syrniki too thick — about ½ inch (1.5 cm) is plenty. Heat a skillet with vegetable oil until very hot. Add the syrniki and fry over high heat for 1 minute, until golden. Lower the heat to minimum, cover with a lid, and let them steam for another 2 minutes so the centers cook through. Flip and repeat on the other side. Your tender, golden syrniki are ready — arrange them on a plate, top with syrup, jam, or sour cream, and serve. If you like, you can fold raisins or other dried fruit into the dough. Enjoy!

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
  • 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
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Vanillin - 288  kcal/100g

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