If you are not aware of what the Syrniki is the answer is in the name of this post. I grew up with my mom cooking syrniki, pancakes and oladushki (small, thick pancakes made with kefir) for almost the whole time that I know myself.
The recipe is very simple and all the Eastern Europe knows it. If you never tried it or heard about it, but love cottage cheese and was searching for a healthier pancake option read the rest of this post.
- 500 gr cottage cheese
- 2 eggs
- 2 tbs sugar
- pinch of salt
- 2-3 tbs flour (plus more to fold the Syrniki)
- 1 cup of dried berries (I used cranberry, golden berry, cherry and blueberry mix)
- 1 tea spoon vanilla extract
- 2-3 tbsp of vegetable oil (as usual I use coconut oil)
How to cook:
If your cottage cheese has a ricotta structure, then just mix the following ingredients together. If it’s on a dryer side, use the blender or food processor (whichever you have with you).
- In a large bowl, combine cottage cheese, eggs, vanilla extract, sugar and salt. Add 2 tbsp of flour and mix well. If the butter still be too thin, add more flour.
- At the very end add dried berries. The final texture should be thicker side.
- Heat the vegetable oil in a medium frying pan. Set the heat to medium.
- Using the measuring cup/big tablespoon or ice-cream scoop pour the butter in the pan. Cook on medium to low heat for 2-4 minutes on each side.
Personally, I flip them from one side to another during this time to make sure they will cook well and not fry too much from any side.
NOTE that syrniki should not be big in size, they should be small and thick.
- Repeat same steps with the rest of your butter.
Syrniky taste best when they warm, so suggested serving is just right out of the pan. Usually they are served with the sour cream, jam and fresh berries.
Let me know if you’ll try it!