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.