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Cottage cheese pancakes with flour in a frying pan

Cottage Cheese Syrniki with Flour

The tastiest, fluffiest, simplest syrniki! A wholesome breakfast for the whole family. These cottage cheese pancakes use very little flour, which keeps them incredibly tender, soft, and airy. You can pan-fry them or bake them in the oven. Quick to make, easy on the wallet, and unbelievably good — your perfect morning!

Julia

Recipe author

Cottage cheese pancakes with flour in a frying pan

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Composition / ingredients

Servings:

Cottage cheese

400

Egg

Sugar

Salt (a pinch)

Vanilla sugar

Wheat flour (plus extra for dusting)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 13 g

Fats 36 % 14 g

Carbohydrates 31 % 12 g

229 kcal

GI: 0 / 8 / 92

Cooking method

Cooking time: 45 min

Step 1:

How do you make cottage cheese syrniki in a skillet? Measure out your ingredients. Cottage cheese of any fat content works. You can swap the vanilla sugar for a little pure vanilla.
Step 2:

It's very important to pick the right cottage cheese. It shouldn't be wet — otherwise you'll have to add too much flour, which makes the dough tight and dense. For the same reason, skip soft, paste-like cottage cheese; it won't work for syrniki. If your cottage cheese is grainy or flaky, run it through a blender to make it smooth. Then the syrniki come out tender. Firm block-style cottage cheese works well.
Step 3:

Put the cottage cheese in a good-sized bowl. Add the salt, sugar, and vanilla sugar, and stir. Adjust the sugar to taste.
Step 4:

Add the beaten egg to the cottage cheese and mix well.
Step 5:

Sift in the flour and mix thoroughly. If the dough turns out too sticky, add just a touch more flour (½ tablespoon, no more).
Step 6:

Let the cottage cheese dough sit on the counter for 15 minutes. The gluten in the flour relaxes, making the syrniki easier to shape.
Step 7:

Dust the counter with a little flour and roll the dough into a log. Divide it into equal pieces depending on how big you want the syrniki.
Step 8:

Roll each piece into a ball, then flatten it into a round patty of medium thickness. If the dough sticks to your hands, dust them with flour.
Step 9:

Heat the vegetable oil in a skillet and add the syrniki. Fry over medium heat until golden brown.
Step 10:

Once they're golden on the bottom, flip them over and fry through on low heat.
Step 11:

Serve the syrniki with sour cream and any sweet topping you like — preserves, jam, or dulce de leche. Enjoy!

Fry with an oil that has a high smoke point! Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they're full of unfiltered organic particles that burn quickly. Refined oils hold up better to heat and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.
Here's an easy way to tell if the oil is hot enough: dip a wooden spoon into it. If bubbles gather around it, you're ready to start frying.