Syrniki (Cheese Pancake), Soft Sweet Pancake Russia – If love pancakes make breakfast, may once in a while try a pancake from Russia. It feels padded savory cheese mixture for wearing. Given the toppings and tasty fruit jams is also eaten with sour cream and fresh fruit. Want to try?
A round flat cake is the name Syrniki. Similar pancakes but thicker and round its small. Syrniki originally from Russia, and is also popular in Belarus, Lithuania, Ukraine, too. The soft texture of tender and is usually served at breakfast. Yummy!
The name syrniki is taken from Russia and Ukraine, “syr ” which means cheese. Full, syrniki are pancakes made with soft white cheese blend in so. Syrniki, which read “sihr-nee-kee” is usually given a mixture of cheese and raisins for added flavor.
The cheese used is typically russian cottage cheese or tvorog is called. But it could also be replaced with ricotta cheese or cottage cheese to be had at the major supermarkets. In addition served at breakfast, syrniki are also suitable for snacking and so friends drinking tea.
Cakes in Russia got another mention of this tvorozhniki could be in the mix with a variety of toppings. Generally use fruit jam or sour cream, melted butter, too. If you wish to match is combined with various fruit berry mashed, sweet cream, candied fruit cut in small or extra powdered sugar.
Interested in making it? Is it easy. Prepare the flour, cheese, oil, eggs, refined sugar, and a pinch of salt and the vanilla. Combine cheese, egg and sugar until blended. Then add the flour and other ingredients, mix well. Form the dough into a flattened ball of small bubbles. Cook in Nonstick Skillet that’s been smeared oil until browned both sides. Hmm … Syrniki ready to be served with toppings to taste!
- 1 lb farmer’s cheese
- 2 eggs
- 1/2 + 1/3 cup all purpose flour , divided
- 1/4 cup sugar
- 1/2 teaspoon salt
- Optional: 1/2 cup raisins
- 6-8 tablespoons vegetable oil (3-4 tablespoons per batch for cooking)
Prepare the batter: In a large bowl, crumble the farmers cheese into little pieces with a fork. Add 2 eggs and mix well. Add 1/2 cup flour (reserve 1/3 cup for step 2), sugar, and salt. Mix well, using the fork to break apart any clumps of flour or farmer’s cheese. Add raisins, if using. The ‘batter’ will be thick like dough, not like traditional pancake batter.
Form the syrniki pancakes: Prepare a small bowl with about 1/3 cup flour – you will use it to dredge the pancakes.
Scoop out approximately 1/4 cup pancake dough at a time. (See recipe notes below) Use your hands to gently flatten the dough into a small patty. Dredge the pancake with flour on both sides. Shake off the extra flour and set aside until you are ready to cook the syrniki pancakes.
Cook the syrniki pancakes: In a large skillet, heat 3-4 tablespoons of vegetable oil, and gently place the flour-dredged cheese pancakes into the pan using a spatula. Cook on medium-low heat for about 4-5 minutes per side, or until each side is golden brown. Place on a paper towel to cool.
Do not crowd the pancakes – cook them in 2-3 batches if necessary.
To serve, sprinkle with powdered sugar, or drizzle with maple syrup, honey, whipped cream. Or try these syrniki the traditional Russian way – with sour cream and your favorite fruit preserves.
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