Eastern European · Breakfast · Snack
Syrniki (Farmer's Cheese Pancakes)
Сирники
Golden little pancakes made from tangy farmer's cheese, crisp on the outside and soft and creamy within. This lighter version uses low-fat cheese, less sugar and just a slick of oil, served with yogurt and fresh berries.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Serves
- 4
Calories come from: Carbs 42% · Fat 25% · Protein 33%
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Ingredients
For 4 servings- 2 cups (about 500 g)Low-fat farmer's cheese (tvorog), well drained
- 1 large50 gEgg
- 2 tbsp25 gSugar
- 1/4 tspSalt
- 1 tspVanilla extract
- 1/2 cup plus 2 tbsp75 gWhole wheat pastry flour (divided)
- 1 tbsp14 gSunflower oil
- 3/4 cup200 gPlain nonfat Greek yogurt, to serve (optional)
- 1 cup150 gFresh berries, to serve (optional)
Steps
- 1
If the farmer's cheese is wet, press it in a sieve or cheesecloth for a few minutes to remove excess liquid.
- 2
Mash the cheese with a fork, or push it through a sieve, until smooth with only tiny curds.
- 3
Beat in the egg, sugar, salt and vanilla until evenly combined.
- 4
Stir in 60 g (1/2 cup) of the flour to make a soft, slightly sticky dough.
- 5
Spread the remaining 2 tbsp flour on a plate.
- 6
With lightly floured hands, divide the dough into 12 balls and flatten each into a patty about 1.5 cm thick.
- 7
Dust each patty lightly on both sides with the flour on the plate.
- 8
Heat half the oil in a large non-stick frying pan over medium-low heat.
- 9
Add 6 syrniki and cook with a lid on for 3–4 minutes, until golden underneath.
- 10
Flip and cook another 3–4 minutes, until golden and firm, and the centre is set and hot.
- 11
Transfer to a plate, add the remaining oil, and cook the second batch the same way.
- 12
Serve warm with a spoonful of Greek yogurt and fresh berries, if using.
Swaps, storage and make-ahead
Swaps
- Use all-purpose flour instead of whole wheat pastry flour for a lighter, more classic texture.
- For a gluten-free version, swap the flour for rice flour and use a vanilla extract labelled gluten-free.
- Serve with traditional sour cream instead of Greek yogurt if you prefer a richer topping.
- Replace the sugar with honey or maple syrup, adding a little extra flour if the dough gets too soft.
Storage
Refrigerate leftover syrniki in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a pan or oven until steaming hot. They can also be frozen cooked for up to about 2 months, though they are crispest fresh.
Make ahead
Mix the dough, shape and flour the patties, then cover and refrigerate them for up to a day before frying. You can also freeze the uncooked floured patties on a tray and cook them from frozen over low heat with the lid on until hot throughout.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkEggsGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (167 g) | Per 100 g | |
|---|---|---|
| Calories | 228 kcal | 137 kcal |
| Protein | 18.9 g | 11.3 g |
| Carbohydrates | 23.8 g | 14.3 g |
| of which sugars | 10 g | 6 g |
| Fiber | 2.5 g | 1.5 g |
| Fat | 6.3 g | 3.8 g |
| of which saturated | 1.6 g | 1 g |
| Sodium | 671 mg | 402 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
