Syrniki (Farmers cheese pancakes)

SONY DSCI am definitely not a morning person. And if there was anything that would get me out of bed, it would be these babies. Yes, any day. Whenever mom made them, they would make my day.

Syrniki are kind of like the American pancake, but a bit shrunken and more soft? Um, chewy like a bagel, but a lot softer and cheesy. Well, not cheesy cheesy, but, you know, creamy cheesy.

Actually, to be honest, they taste nothing like a pancake. They have a category of their own.  

I guess they can be described as Russian pancakes made with farmers cheese. Just like almost everything else in Russian desserts are. But thats a good thing. Farmers cheese is packed with good for your things. Like lots of protein, which is great for that morning boost we all need. :)Syrniki

This is my mamma’s old and trusted recipe she had since I was a kid. We like to eat em with a dollop of sour cream and powdered sugar. They also taste great with maple syrup or jam. Or anything else your like to smother your pancakes in. :) 

SyrnikiIn a large mixing bowl, mix together the eggs and farmers cheese until combined. (Fork or spoon would work) ( You can also use homemade farmers cheese)
syrnikiIn a separate large mixing bowl, mix together sifted flour, sugar, salt, and baking soda until combined.syrniki Add the flour mixture into the egg mixture and mix well until everything is incorporated. The dough will be sticky and lumpy.syrnikiTransfer the dough onto a well floured surface. Sprinkle some flour on top and shape into a log. About 2 inches wide (not length).
syrniki Cut about 3/4 inch sections of the log vertically with a knife (or spatula? I guess it works too.) For each cut out dough, dip sides in flour. Using your fingers, squish sides to form into a circle and flatten the top.syrniki Heat a non stick skillet or griddle on medium high heat. Add a few tablespoons of oil in a skillet, or genoursly grease the griddle. Shake off excess flour and fry the syrniki about 2-3 minutes on both sides. SONY DSC Place fried syrniki on paper towel to soak up that oil.

syrniki, russian farmers cheese pancakes

Priyatnogo Appetita!

(It’s easy to make your own farmers cheese, click here for the recipe)

Syrniki (Farmers cheese pancakes)

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 43 minutes

Yield: 25

Serving Size: 4 pancakes

Syrniki (Farmers cheese pancakes)

Pancakes made with creamy farmers cheese (tvorog).

Ingredients

  • 8 oz. farmers cheese
  • 3 eggs
  • 1 1/4 cup all-purpose flour, plus more for dusting
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda

Instructions

  1. In a large mixing bowl, mix together the eggs and farmers cheese until combined. (A fork or spoon would work)
  2. In a separate large mixing bowl, mix together sifted flour, sugar, salt, and baking soda until combined.
  3. Add the flour mixture into the egg mixture and mix well until everything is incorporated. The dough will be sticky and slightly lumpy.
  4. Transfer the dough onto a well floured surface. Sprinkle some flour on top and shape into a log with your hands, about 2 inches wide (not length).
  5. Cut the log about 3/4 inch sections vertically with a knife. For each cut out dough, dip sides in flour. Using your fingers, squish sides to form into a circle and pat down to flatten.
  6. Heat a non stick skillet or griddle on medium high heat. Add a few tablespoons of oil in a skillet, or genoursly grease a griddle. Shake off excess flour and fry the syrniki about 2-3 minutes on both sides.
  7. Place fried syrniki on paper towel to soak up that oil.
http://yelenasweets.com/2013/11/20/syrniki-farmers-cheese-pancakes/

 

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Comments: 17

  1. oxana November 21, 2013 at 10:53 am Reply

    i love syrniki…i made mine batch earlier this week. I add rasins to mine and omit sugar…the sweetness of rasins is enough and if i do crave them a little sweeter, i dip them in jelly! :) Healthy way to start your breakfast! Thank you for the recipe!

    • Yelena November 21, 2013 at 1:41 pm Reply

      Your welcome. I always try to use less sugar when possible. Gotta try it your way. Thanks for sharing :)

  2. Donna November 21, 2013 at 1:17 pm Reply

    This looks delicious. I’m not sure what ‘Farmers Cheese’ is though. Can you get it at a regular grocery store in the specialty cheese section?

  3. Donna November 21, 2013 at 1:27 pm Reply

    I looked it up on the internet and everyone has a different idea of what Farmers Cheese is. Everything from cream cheese, Neufchatel, Ricotta, and mozzarella. If I can’t find a specific cheese called “Farmers Cheese” which would be a closest substitute?

    • Yelena November 21, 2013 at 1:49 pm Reply

      Yes, that’s where I sometimes buy mine, in the specialty cheese section at the supermarket. They also sell them in international, or European stores. Or you can make it yourself, here’s the recipe I posted earlier: http://yelenasweets.com/2013/07/03/homemade-farmers-cheese/ It’s made from buttermilk and whole milk and is super easy to make. If any of these options don’t work, I’d suggest the best substitute for farmers cheese is Ricotta. Although they are not the same thing, they are very similar in texture and taste. Hope this helps!

  4. Sandra November 23, 2013 at 5:52 pm Reply

    In Poland they are very popular and are called “serniki” or “serniczki” :)
    I love them! <3

    • Yelena November 23, 2013 at 9:30 pm Reply

      I’ve noticed a lot of similarities between the polish and Russian cuisine :) both delicious!

  5. Artem February 5, 2014 at 4:20 pm Reply

    I am always adding to the dough raisins or other dried fruit pieces. Then “Syrniki” can be eaten without cream or something sweet. Also convenient to put the ready pieces of dough in the freezer. Then “syrniki” can be made at any time within a few minutes. “Cheese”-it is a curd (in Russian- “tvorog”). It should be no salt-white friable mass.

    • Yelena February 5, 2014 at 6:27 pm Reply

      Great tips! I’ll double the batch next time and freeze half. Will definitely save some time, thanks.

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  9. Drew July 10, 2014 at 5:28 pm Reply

    Just tried these out today. I had used a different recipe that made much “doughier” pancakes that were almost too sweet and had a much cheesier consistency. These ones are much more like pancakes, and they rose a lot when I friend them in the pan. I have monster siriniki that look like dinner rolls. They’re awesome though. Thanks!

    • Yelena September 14, 2014 at 9:46 pm Reply

      Haha, wow I wonder why yours rose so high? I’m glad you enjoyed them though monster sirniki or not :)

  10. Domi July 27, 2014 at 1:36 pm Reply

    What a great pancakes!

  11. Marie September 23, 2014 at 2:10 am Reply

    These are good and I really like all your pictures. I like syrniki with a lot more tvorog & less flour though – these are a little too flour-y for my taste. I’m going to try changing the proportions. They’ll probably be too wet to roll out like a log, but I’ll just use a spoon to lift the dough into flour, & sprinkle flour on the top side as well, then life the whole thing up (trying to knock of any excess flour) & put it into the pan.

    Mine also puffed up quite a bit (about twice the thickness they started) – I used the exact amount of baking soda in the recipe.

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