Syrniki Recipe (Ukrainian Cheese Pancakes)
This sweet, moist, and irresistible Syrniki Recipe (Ukrainian Cheese Pancakes) is sure to become your new favorite treat for breakfast or dessert. Easy to make gluten free and keto!
Servings: 4 servings
Calories: 586kcal
Ingredients
- 1 pound farmers cheese or use well drained ricotta or cottage cheese
- 2 eggs
- 1 teaspoon vanilla
- ½ cup all purpose flour plus ½ cup for dredging
- ½ teaspoon baking powder
- ¼ cup sugar
- ¼ teaspoon kosher salt
- ½ cup dried cherries or raisins (optional)
- 8 tablespoons avocado oil or any light oil for frying
Instructions
Dried fruit tip
- In a small bowl, soak the dried cherries or raisins in hot water to soften, while you make the dough. Skip if not using any dried fruit. I like to do half the batter with dried fruit and half without.
Make the syrniki batter
- Whisk 2 eggs in a large bowl and add the farmer's cheese and vanilla. Sift in ½ cup flour, sugar, baking powder, and salt, mix until combined with a fork. The batter will be thick like dough, not like traditional pancake batter. Divide dough in half and add dried fruit if you'd like to use fruit, or add fruit into the full recipe.
Form the syrniki
- Prepare a plate with ½ cup of flour - you will use it to coat the pancakes. Using a cookie scoop, scoop the batter into the flour. Gently roll around with your hands. Add the dough into your hands, gently press the pancakes to form a patty shape. Dust off any remaining flour, you only need a light coating.
Cook the syrniki
- Tip: Before you start frying your syrniki make sure the oil in the frying pan is hot by sprinkling a bit of flour into it. If it sizzles it’s hot enough.
- Using a large nonstick skillet, heat 3-4 tablespoons of oil, and gently place the flour-dredged cheese pancakes into the pan. Cook on medium heat for about 3-4 minutes per side, or until each side is golden brown. Place on a paper towel to drain and cool.
- Do not crowd the pan - cook them in 2-3 batches if necessary.
Serving options
- To serve, sprinkle with powdered sugar, or drizzle with maple syrup or honey. Try the traditional Russian way of topping with sour cream and fresh berries or preserves.
Notes
- Drain the cheese well. Extra moisture can make the batter too sticky, so press out as much liquid as possible from ricotta or cottage cheese before mixing.
- Keep the batter thick. Syrniki dough should be firm enough to shape into patties, not pourable like pancake batter.
- Test the oil temperature. Sprinkle a little flour into the pan—if it sizzles, the oil is ready for frying.
- Don’t overcrowd the pan. Give each pancake space so they cook evenly and develop a crisp, golden crust.
- Flip gently. Use a thin spatula and turn the syrniki carefully to keep their shape intact.
- Adjust sweetness. Add more or less sugar depending on how you plan to serve them—less for savory toppings, more for sweet ones.
- Make ahead. Form the patties and refrigerate them for up to a day before frying for a quick breakfast.
- Reheat easily. Warm leftover syrniki in a skillet over low heat or in the oven at 350°F for a few minutes to bring back their crisp edges.
- Try half with fruit. Mix dried cherries or raisins into half the batter so you can offer both plain and fruity options.
- Serve warm. Syrniki taste best fresh from the pan with a dollop of sour cream, jam, or honey on top.
Nutrition
Calories: 586kcal | Carbohydrates: 36g | Protein: 21g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 686mg | Potassium: 49mg | Fiber: 2g | Sugar: 21g | Vitamin A: 657IU | Calcium: 58mg | Iron: 1mg