Syrniki, or cottage cheese pancakes, are a deliciously soft, slightly tangy, and golden breakfast treat that is perfect for starting your day. Made with simple ingredients like cottage cheese, eggs, and flour, these pancakes have a rich, fluffy texture and a subtle flavor that pairs wonderfully with honey, jam, or fresh fruit. Whether you enjoy them for breakfast, brunch, or a sweet snack, these Syrniki are a delightful, easy-to-make dish that everyone will love.

Personal Story & Background:

Growing up, I would visit my grandmother’s house on weekends, where the smell of freshly made Syrniki would always greet me at the door. She’d serve them warm, with a generous drizzle of honey or some berry jam on top. These cottage cheese pancakes have always been a part of my childhood, and every bite brings back fond memories of sitting at her kitchen table, enjoying a cozy morning with family. Syrniki are incredibly versatile—you can make them sweet or savory depending on your mood. For me, they are comfort food at its best—simple, satisfying, and just a little bit indulgent. This recipe has been passed down through generations, and I’m thrilled to share it with you!

Ingredient Notes:

Cottage Cheese: The star ingredient in Syrniki is cottage cheese. It gives the pancakes their soft, moist texture and a subtle tang. Use well-drained, full-fat cottage cheese for the best results. If your cottage cheese is too watery, simply place it in a fine mesh sieve to drain off the excess liquid.
Flour: Flour helps to bind the mixture and gives the pancakes their structure. You can use all-purpose flour, or if you’re looking for a gluten-free option, you can substitute it with rice flour or gluten-free all-purpose flour.
Eggs: Eggs are essential for binding the mixture and helping the pancakes hold their shape while cooking.
Sugar: A bit of sugar adds a touch of sweetness to the pancakes. You can adjust the sugar to your taste, or even substitute it with honey or maple syrup for a different flavor.
Baking Powder: A small amount of baking powder helps to make the pancakes light and fluffy.
Vanilla: A dash of vanilla extract adds a sweet, aromatic note to the batter, enhancing the flavor of the pancakes.
Oil or Butter: For frying the Syrniki, you can use either oil or butter. Butter will give them a rich flavor, while oil offers a lighter option.

Substitutions:

Cottage Cheese: If you don’t have cottage cheese, you can use ricotta cheese as a substitute. It’s a bit creamier, but will give you a similar texture.
Sweetener: If you want to make this recipe sugar-free, you can substitute the sugar with your favorite sweetener, such as stevia or monk fruit.

Step-by-Step Instructions:

Step 1: Drain the Cottage Cheese

Start by draining the cottage cheese to remove any excess moisture. You want the cottage cheese to be thick and not too runny, as this will help the pancakes hold their shape. If you prefer an extra smooth texture, you can mash the cottage cheese with a fork or use a food processor for a finer consistency.

Step 2: Mix the Ingredients

In a large bowl, combine the drained cottage cheese with 1 large egg, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Mix well until smooth. Then, add in 1/4 cup of all-purpose flour and 1 teaspoon of baking powder. Stir until everything is well combined. The mixture should be thick but sticky. If it’s too wet, you can add a little more flour until it holds together but is still soft.

Step 3: Shape the Pancakes

Take a spoonful of the mixture and, with your hands (dusted with flour), gently form small round pancakes, about 2 inches in diameter and 1/2 inch thick. You can make them slightly thicker or thinner depending on your preference, but aim for a nice, round shape.

Step 4: Fry the Syrniki

Heat a non-stick skillet or frying pan over medium heat and add a little oil or butter. Once the pan is hot, carefully place the formed pancakes into the pan, cooking in batches if necessary. Fry for 2-3 minutes per side, or until the pancakes are golden brown and crisp on the outside, and soft and cooked through on the inside. Be gentle when flipping, as the pancakes can be delicate.

Step 5: Serve

Once all the Syrniki are cooked, transfer them to a plate and serve immediately while they’re warm. Top them with a drizzle of honey, fruit preserves, or fresh berries. You can also serve them with sour cream or a dollop of whipped cream for extra indulgence.

Expert Tips for the Best Results:

Consistency of the Mixture: If your mixture is too wet, add a little more flour. The dough should be thick enough to hold its shape but soft enough to fry into light pancakes.
Non-stick Pan: Make sure to use a non-stick skillet or a well-seasoned cast iron pan. This will help prevent the pancakes from sticking and ensure they cook evenly.
Perfect Frying Temperature: Ensure your pan is heated to the right temperature before frying. If it’s too hot, the pancakes will burn on the outside while remaining raw on the inside. If it’s too cool, they may not get crispy. Medium heat works best.

Serving Suggestions:

Toppings: Syrniki are traditionally served with sweet toppings like honey, jam, or sour cream. You can also add fresh fruit like strawberries, blueberries, or raspberries to balance out the richness.
Syrniki as a Meal: Serve Syrniki alongside a green salad or a bowl of fresh fruit for a more substantial meal.
Savory Version: For a savory twist, omit the sugar and vanilla, and serve the pancakes with smoked salmon, fresh herbs, or a savory yogurt dip.

Storage and Reheating Tips:

Storage: Store leftover Syrniki in an airtight container in the fridge for up to 2 days.
Reheating: Reheat them gently in a skillet over low heat, or in the microwave for 15-20 seconds. If you want to crisp them up again, you can briefly pan-fry them for a minute or two on each side.

Frequently Asked Questions:

Can I make the batter ahead of time?

Yes! You can prepare the batter and refrigerate it for up to 24 hours. Just give it a quick stir before frying.

Can I freeze Syrniki?

Yes, you can freeze them! After frying, allow the Syrniki to cool completely, then place them in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen, transfer them to a freezer-safe bag or container. To reheat, just fry them in a pan for a couple of minutes until crispy, or warm them in the oven.

Can I make Syrniki gluten-free?

Yes! Use gluten-free flour to make the pancakes gluten-free. You can also use ground oats or rice flour for a different texture.

Conclusion:

These Syrniki, or cottage cheese pancakes, are a deliciously unique and comforting dish that can be enjoyed at any time of day. Whether you’re serving them for breakfast, brunch, or as a light dessert, these soft, golden pancakes are sure to delight. With a little sweetness from honey or jam, and a creamy texture from the cottage cheese, they’re a delightful treat that’s easy to make and even easier to love. Enjoy!

Syrniki Recipe (Cottage Cheese Pancakes)

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 7 servings (adjusted from 4 servings) 1x
Category: Breakfast
Method: Pan-Frying
Cuisine: Eastern European
Diet: Vegetarian

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Description

Syrniki are soft, slightly tangy, and golden cottage cheese pancakes, perfect for breakfast or a sweet snack. Made with simple ingredients like cottage cheese, eggs, and flour, they have a fluffy texture and pair wonderfully with honey, jam, or fresh fruit.

Ingredients

Scale

Base:
- 1 cup cottage cheese (well-drained)
- 1 large egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
Dry Ingredients:
- 1/4 cup all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
For Cooking:
- 2 tbsp oil or butter (for frying)

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Instructions

Drain the Cottage Cheese: If the cottage cheese is too watery, strain it using a fine-mesh sieve to remove excess liquid.
Prepare the Batter:
1. In a bowl, mix cottage cheese, egg, sugar, vanilla extract, and salt.
2. Add flour and baking powder, stirring until well combined. The mixture should be thick but slightly sticky. If it’s too wet, add a little more flour.
Shape the Pancakes:
1. Lightly flour your hands and form small round pancakes, about 2 inches in diameter and ½ inch thick.
Fry the Syrniki:
1. Heat a non-stick pan over medium heat and add oil or butter.
2. Cook each pancake for 2-3 minutes per side, until golden brown and crispy on the outside, and cooked through on the inside.
Serve: Enjoy warm with honey, jam, sour cream, or fresh berries.

Notes

Cottage Cheese: If unavailable, substitute with ricotta cheese.
Sweetener Alternative: Swap sugar for honey, maple syrup, or a sugar-free sweetener.
Gluten-Free Option: Use gluten-free flour or rice flour.
Storage: Store in the fridge for up to 2 days or freeze for longer storage.
Reheating: Reheat in a pan over low heat or in the microwave for 15-20 seconds.

Nutrition

Serving Size: 2 pancakes
Calories: 180 kcal
Sugar: 4g
Sodium: 180mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 8g
Cholesterol: 50mg