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Cottage cheese in the oven classic

Classic Baked Syrniki (Cottage Cheese Pancakes)

Tender, appetizing, and perfect for a family breakfast! Classic syrniki — cottage cheese pancakes made the traditional way — turn out well for everyone. The key is choosing the right cottage cheese: not runny, not dry, and as rich as you can find. Finishing them in the oven makes them wonderfully plump and airy!

katushafin

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

540

Egg

0.5

Sugar

Flour

Butter

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

217 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you make baked syrniki? Gather your ingredients. Use soft cottage cheese rather than crumbly, or the syrniki will fall apart. The tastiest ones come from full-fat cottage cheese; choose a good-quality one with no milk-fat substitutes. Adjust the sugar to your taste — I used it all, and they came out sweet. The butter is for frying (in Soviet times, margarine was used); you can also fry them in vegetable oil.
Step 2:

Crack the egg into a bowl and beat it with a fork so the yolk and white combine. Set aside half — you won't need it. Pour the rest into a large bowl and add the cottage cheese, sugar, and ⅔ of the flour (the rest is for coating the syrniki). I always add a small pinch of salt, too — it brightens the flavor.
Step 3:

Mix the dough well, with a spoon or by hand.
Step 4:

Dust a board with flour. Put the dough on it and shape it into a log about 2½ inches (6 cm) thick. Roll it in flour on all sides.
Step 5:

Cut the log into rounds of equal width. It's best to get 8–9 syrniki from one batch — that size fits well in the pan and flips easily. I mark the middle first, then halve each half, and so on; it's much easier to cut evenly that way.
Step 6:

Spread flour on a plate and start shaping the syrniki. Lay each round flat and coat the top and bottom in flour. Tuck the edges into a neat round shape with a circular motion — a glass of the right diameter works well for this. The syrnik is ready.
Step 7:

Shape the whole batch of syrniki this way.
Step 8:

Heat a skillet, add the butter, and melt it over low heat. Add the syrniki to the pan.
Step 9:

Fry them over medium heat until golden on both sides.
Step 10:

Transfer the syrniki to a baking dish or a parchment-lined baking sheet. If your skillet is oven-safe, just leave them in it — mine isn't, so I use a dish. Bake for another 7 minutes in an oven preheated to 350°F (180°C). Serve them hot with sour cream, jam, or condensed milk.

The syrniki turned out really tasty! I'd cut back on the sugar if you plan to serve them with jam or condensed milk, and you can halve the frying butter, too.
Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Instead of sugar, you can use a heat-stable sweetener that holds up to baking.
Turn the oven on ahead of time (10–20 minutes before you start cooking) so it reaches the right temperature.