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Cheesecakes in a slow cooker

Cottage Cheese Syrniki in a Slow Cooker

Familiar and delicious, but made a whole new way! A slow cooker is a great helper for all kinds of dishes — you can even use it to make syrniki (cottage cheese pancakes). This method is perfect when you don't have a stove nearby, like at a cabin or summer house.

Julia M.

Recipe author

Composition / ingredients

Servings:

Cottage cheese

300

Egg

Sugar

Flour (plus flour for dredging)

Vegetable oil

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 13 g

Fats 33 % 14 g

Carbohydrates 37 % 16 g

239 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you make syrniki in a slow cooker? Gather all your ingredients. I recommend soft cottage cheese that isn't too wet — excess moisture makes them harder to cook. For extra-tender syrniki, press the cottage cheese through a sieve first.
Step 2:

For the dough, combine the soft cottage cheese with the sugar and egg. Mix everything together.
Step 3:

Then add the sifted flour and a pinch of vanillin, and mix it all into the cottage cheese dough — I just use a regular fork. If you'd like a smoother texture, you can pulse everything with an immersion blender, though you may need a bit more flour. I prefer to feel the little bits of cottage cheese in mine, so I skip that step. The finished dough should be thick but not too stiff.
Step 4:

Put a little flour in a separate bowl. Scoop up some dough with a spoon and roll it in the flour. Shape it into small syrniki with your hands, round or oval.
Step 5:

Set the slow cooker to the "Bake" mode for 30 minutes and let it heat up. Then add a little vegetable oil and lay in the syrniki. Cover and cook for 8–10 minutes.
Step 6:

Open the slow cooker and flip the syrniki. Cook the other side the same way, another 8–10 minutes, adjusting for your cooker's wattage. They do take longer than in a skillet, but they come out more tender and soft.
Step 7:

The finished syrniki are delicious both hot and cold. Serve them with sour cream, jam, or sweetened condensed milk — or simply dust with powdered sugar. Enjoy!