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Fluffy cottage cheese pancakes with flour in a frying pan

Fluffy Syrniki with Flour

Fluffy, airy homemade syrniki for breakfast! Syrniki are a wonderful choice for a tasty, filling breakfast or afternoon snack. Make tender, fluffy homemade syrniki for your family! Serve them with sour cream, condensed milk, or jam, alongside tea, milk, or juice. Delicious and wholesome!

Julia M.

Recipe author

Fluffy cottage cheese pancakes with flour in a frying pan

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Composition / ingredients

Servings:

Cottage cheese

600

Eggs

Sugar

Flour

Vanillin

Baking soda

Vegetable oil

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 14 g

Fats 28 % 11 g

Carbohydrates 38 % 15 g

216 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you fry syrniki made with cottage cheese and flour? To start, combine the eggs with the sugar and whisk them together. There's no need to beat them to a fluffy foam — just mix until the ingredients come together.
Step 2:

Use dry cottage cheese for syrniki. If it's wet, the batter will be runny and the syrniki may not hold together. The cottage cheese should be fine-grained — press it through a sieve if needed.
Step 3:

Add the cottage cheese to the bowl with the eggs and mix everything together. I don't recommend using a mixer for this batter — beating always makes it runny. A wooden spatula or a simple whisk and mixing by hand are plenty.
Step 4:

Then add the sifted flour, baking soda, and vanillin to the batter. Again, don't use a mixer — just stir until the batter absorbs all the flour. Since tablespoons vary in size and the heap of flour on the spoon can differ, go by the consistency of the batter and add a bit more flour if needed.
Step 5:

With a wet spoon, scoop up a little batter and roll it in flour, then shape it into a small syrnik with your hands. Don't skip this step — dredging thickens the outside so it forms a shell when fried, while the inside stays tender and soft.
Step 6:

Heat a skillet until hot and add a little vegetable oil. Reduce the heat slightly and add the syrniki. Fry for 1 to 2 minutes per side. Over high heat they'll scorch on the outside before the centers cook through. Transfer the finished syrniki to paper towels to blot off the excess oil. Enjoy!

Syrniki made with this recipe come out right every time, for everyone. The ingredient list is simple, with no tricks or unusual items, and they cook up fast and easy. They hold their shape well and don't spread while frying. The batter isn't overloaded with flour, so the finished syrniki have a natural cottage-cheese flavor. You can use semolina in place of the flour, or add a little semolina to the flour — they'll be just as tasty and tender.
IMPORTANT! This recipe has been tested many times, but the choice of ingredients matters a lot. The cottage cheese should be dry and not coarse-grained, and the flour should be a good-quality, high-gluten flour.
Because flour can vary from batch to batch even from the same brand, be ready to use more or less than the recipe states. Go by the consistency you want, not the exact amount. Keep in mind that even dry cottage cheese holds some moisture, and that varies by package.
If you're unsure, fry a small test batch and adjust the flour as needed.
Syrniki make a great make-ahead: just shape them, spread them on a board, and freeze; once frozen, transfer them to a bag and keep them in the freezer. You can always serve fresh, hot syrniki fast by cooking them straight from frozen in a hot skillet. If you like to deep-fry them, remember to drain them on a napkin- or paper-towel-lined plate. Fresh, warm syrniki as a snack will fill you up, lift your energy, and brighten your whole day.