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Brief Overview
Syrniki are the kind of breakfast dish that feels like a quiet reward. Golden, crisp edged pancakes made from cottage cheese, they’re soft in the centre, slightly sweet, and often served with sour cream, jam, or honey. In Russia and much of Eastern Europe, they are a morning favourite.
Unlike heavier pancakes or overly sweet desserts, Syrniki walk the line between indulgent and comforting. They are rich without being heavy, familiar but distinct. Often made fresh at home, they carry the warmth of family kitchens and quiet weekend mornings.
They may look simple, but Syrniki are anything but dull. Their texture, flavour, and cultural ties give them a lasting place at the breakfast table, not just in Russia, but anywhere you find people craving something handmade and heartfelt.
What Is Syrniki?
Syrniki are small, pan fried cheese cakes made from a dough of fresh cottage cheese, eggs, a touch of flour, and a little sugar. Shaped by hand and browned in butter or oil, they form a soft, golden crust and a creamy, slightly tangy middle.
Served hot, they are often topped with sour cream or spoonful’s of fruit preserves. Each one fits in the palm of your hand, making them perfect for breakfast or even a sweet afternoon treat with tea. They are made quickly, eaten slowly.
While traditionally round and thick, some versions are flatter or more refined. However you shape them, the heart of the dish lies in the cheese. It gives Syrniki their flavour, their moisture, and the slightly tart finish that keeps you reaching for another.
Ingredients and Taste
The key to Syrniki is the cheese itself. In Russia, tvorog is used, a fresh farmer’s cheese with a fine texture and gentle tang. When unavailable, well drained cottage cheese works, but it must be dry enough to hold its shape when fried.
Eggs bind the mixture, while flour adds just enough body to make a dough. A little sugar sweetens the batter, but not overwhelmingly so. Syrniki are not meant to be sugary, but balanced; slightly sweet, slightly savoury, always tender inside.
The exterior is where the magic happens. Fried gently in butter or oil, the cakes develop a crisp, golden crust that contrasts with the soft interior. Toppings like honey or jam bring added brightness, while sour cream adds richness and balance.
A Taste of History
Syrniki have long been part of the Slavic kitchen, especially in Russia, Ukraine, and Belarus. Their roots are simple: a way to use fresh cheese before it spoils. The name itself comes from “syr,” the old Slavic word for cheese.
In pre-refrigeration households, cheese was made often and used quickly. Syrniki were one of the many ways families transformed fresh ingredients into something warm and filling. Over time, they became a weekend tradition across generations.
Though modern kitchens have changed, the method has not. People still shape them by hand, still fry them in heavy pans, and still pass recipes down like quiet heirlooms. They are part of a culinary rhythm that values care over complexity.
Today, Syrniki represent more than a breakfast dish. They speak of comfort, thrift, and a deep connection to place. Whether eaten in a Moscow café or made from scratch in a home kitchen, they carry the gentle weight of tradition in every bite.
How to make Syrniki (Russian Cottage Cheese Pancakes)
Syrniki are golden, pillowy cottage cheese pancakes enjoyed across Russia and Eastern Europe. Lightly crisped on the outside and soft within, they strike a balance between sweet and tangy. The key lies in using dry curd cheese and a gentle hand during mixing. See the recipe card at the bottom for printable directions
Ingredients
For the pancakes
- 500g tvorog (dry curd cottage cheese or farmer’s cheese)
- 2 large eggs
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 70g plain flour (plus extra for shaping)
- ¼ tsp fine salt
- ½ tsp baking powder
- Unsalted butter or neutral oil (for frying)
For serving
- Sour cream
- Fruit preserves or honey
- Fresh berries (optional)
Cooking Instructions
Step 1: Prepare the cheese base
To begin, place the tvorog in a large bowl. If it appears too wet or grainy, press it through a fine sieve or cheesecloth to achieve a smooth texture. This helps create a uniform batter later. Move on to mixing the base ingredients.
Step 2: Mix the batter
Add eggs, sugar, salt, and vanilla to the cheese. Stir until fully combined. The mixture should be creamy but not runny. Transition to adding flour and baking powder.
Step 3: Add dry ingredients
Sprinkle in flour and baking powder. Mix gently until a sticky dough forms. Avoid overworking the mixture to keep the pancakes light. Prepare your workspace for shaping.
Step 4: Shape the pancakes
Flour your hands and surface lightly. Divide the dough into 10–12 equal pieces. Roll each piece into a ball, then flatten gently into a round cake about 2 cm thick. Dust each side with flour. Move to preheating the pan.
Step 5: Preheat the pan
Place a non-stick or cast iron pan over medium heat. Add a knob of butter or a drizzle of oil. Let it heat until shimmering but not smoking. Proceed to cooking the first batch.
Step 6: Cook the first side
Place 4–5 syrniki into the pan, spacing them apart. Fry for 3–4 minutes until golden brown underneath. Do not move them around too early. Transition to flipping.
Step 7: Flip and finish cooking
Carefully flip each pancake. Cook the second side for another 3–4 minutes. Lower heat slightly if they brown too quickly. Move to keeping the first batch warm.
Step 8: Repeat and hold warm
Transfer cooked syrniki to a plate and cover loosely with foil. Continue frying the remaining pancakes in batches. Refresh the oil or butter as needed. Move to preparation for serving.
Final Step: Serve with toppings
Serve syrniki warm with a dollop of sour cream, a spoonful of jam, or a drizzle of honey. For a brighter plate, add seasonal berries. These pancakes are best enjoyed fresh but can be gently reheated if needed.
Variations and substitutions
- Add 2 tbsp of raisins or chopped dried apricots into the batter for texture and sweetness.
- Replace plain flour with buckwheat flour for a nuttier variation.
- Tvorog can be substituted with well drained ricotta or quark, but reduce added liquid accordingly.
Cooking Tips for Perfect Syrniki
- Use dry, crumbly tvorog to prevent soggy batter. Drain overnight if needed.
- Do not overmix once the flour is added to keep the texture tender.
- Light flour dusting helps create a crisp crust and prevents sticking.
- Fry over medium heat to ensure even browning without burning.
Russian Syrniki (Cottage Cheese Pancakes)
Ingredients
For the pancakes
- 500 g tvorog dry curd cottage cheese or farmer’s cheese
- 2 large eggs
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 70 g plain flour plus extra for shaping
- ¼ tsp fine salt
- ½ tsp baking powder
- Unsalted butter or neutral oil for frying
For serving
- Sour cream
- Fruit preserves or honey
- Fresh berries optional
Instructions
- To begin, place the tvorog in a large bowl. If it appears too wet or grainy, press it through a fine sieve or cheesecloth to achieve a smooth texture. This helps create a uniform batter later. Move on to mixing the base ingredients.
- Add eggs, sugar, salt, and vanilla to the cheese. Stir until fully combined. The mixture should be creamy but not runny. Transition to adding flour and baking powder.
- Sprinkle in flour and baking powder. Mix gently until a sticky dough forms. Avoid overworking the mixture to keep the pancakes light. Prepare your workspace for shaping.
- Flour your hands and surface lightly. Divide the dough into 10–12 equal pieces. Roll each piece into a ball, then flatten gently into a round cake about 2 cm thick. Dust each side with flour. Move to preheating the pan.
- Place a non-stick or cast iron pan over medium heat. Add a knob of butter or a drizzle of oil. Let it heat until shimmering but not smoking. Proceed to cooking the first batch.
- Place 4–5 syrniki into the pan, spacing them apart. Fry for 3–4 minutes until golden brown underneath. Do not move them around too early. Transition to flipping.
- Carefully flip each pancake. Cook the second side for another 3–4 minutes. Lower heat slightly if they brown too quickly. Move to keeping the first batch warm.
- Transfer cooked syrniki to a plate and cover loosely with foil. Continue frying the remaining pancakes in batches. Refresh the oil or butter as needed. Move to preparation for serving.
- Serve syrniki warm with a dollop of sour cream, a spoonful of jam, or a drizzle of honey. For a brighter plate, add seasonal berries. These pancakes are best enjoyed fresh but can be gently reheated if needed.
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