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Russian/Eastern European · Breakfast

Syrniki

Non-vegEasy

Diet: Non-veg

Syrniki is a Russian/Eastern European dish. Dry cheese needs less flour and gives tender pancakes.

Prep
25 min
Cook
20 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Syrniki. The photograph includes jam and a different pancake shape than this recipe.
The photograph includes jam and a different pancake shape than this recipe. Representative photograph of Syrniki. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Dough

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 8 min

  1. Mash 500 g dry farmer cheese, 1 egg, 50 g sugar, 80 g plain flour, 1 tsp vanilla extract, ¼ tsp salt together; if cheese is wet, drain it first.

Shape · About 8 min

  1. Make 12 thick discs and dust in flour from 40 g plain flour for dusting, 40 ml neutral oil.

Fry · About 5 min

  1. Heat its oil over medium-low heat. Fry 4–5 minutes per side until golden and centres reach 71°C / 160°F.

    Check: Look for this result: golden and centres reach 71°C / 160°F.

Tips

  • Dry cheese needs less flour and gives tender pancakes.
  • Judge Syrniki by the texture and doneness signs in its steps. Your pan and heat affect how long Syrniki takes to cook.

Substitutions

  • Use quark drained overnight in the fridge.

Storage

  • Get perishable Syrniki into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Syrniki within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Syrniki to 74°C / 165°F, stirring or turning it for even heating. When Syrniki is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Syrniki one day ahead. For Syrniki, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Syrniki on the day of serving.

FAQ

What matters most when making Syrniki?

Dry cheese needs less flour and gives tender pancakes.

What can I substitute in Syrniki?

Use quark drained overnight in the fridge.

Can I prepare Syrniki ahead?

Prepare the measured ingredients for Syrniki one day ahead. For Syrniki, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Syrniki on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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