These Farmer Cheese Syrniki/Pancakes (Творожные Сырники) make the perfect breakfast, lunch or a dessert. Nice and crispy on the outside and soft and fluffy on the inside. Serve with sour cream or jam, or both!
I was so excited to find Lifeway Old Fashioned Farmers Probiotic Farmer Cheese at the Sprouts Farmers Market recently.
First of all the Sprouts has the BEST, freshest, and most delicious produce at unbelievable prices. We bought cherries, peaches, apricots at 98 cents per pound! I was ‘On cloud nine‘!
Then I found the Lifeway Farmer cheese for Syrniki!
This particular farmer’s cheese is not as dry as the White cheese (Tvorog) from the European store so just add a bit more flour to it.
It works perfectly for the Syrniki!
If you can’s find White cheese or Farmer cheese use well-drained Ricotta cheese
As you can see I didn’t add blueberries to the Syrniki this time, but rather made a homemade fruit jam to go along with them. So Delicious!
Syrniki or Syrnyky are fried Eastern Slavic quark pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian, and Serbian cuisine. Their simple and delicious taste has made them very popular in Eastern Europe.
HOW TO MAKE SYRNIKI
- Empty the package of white cheese into a large bowl and shred or mash it well with a fork so that you have small curds.
- Add in eggs, creamer, sugar and salt. Mix well.
- Add flour and blueberries (if used) and gently combine.
- Add flour to your workspace. The easiest way to make these look uninformed is to place the cheese mixture into the flour and roll it into a long log covering well with flour on all sides.
- Cut the dough into equal pieces.
- Take each piece and dust with flour. Shape into 3/4 inch thick circles. Make sure the syrniki are not sticky on any sides.
- Heat a large skillet over medium heat. Add about 3 tbsp. of oil. Reduce heat to medium-low.
- Gently place floured syrniki into the pan and cook for about 3 to 4 minutes per side until golden brown.
- Transfer to a warm plate and cover. Continue with another batch.
NOTE: Cook on low and slow. I often cover the skillet with a lid so they cook better on the inside.
Serve with sour cream or jam, or both!
I bought White cheese (Tvorog) from the European store and decided to make the Traditional Syrniki! Syrniki are very popular in Slavik kitchens and have been enjoyed for many generations. My family Loves them!
One of the Secret ingredients that I always use for pancakes, muffins, cakes, and other sweets, is my beloved – Baileys’ Coffee Creamer – Crème Brulee!!! I have tried other flavors, but find this one is the Best, for us.
I Always have it on hand since I like it in my coffee daily! It gives an Excellent Flavor and Aroma to your baking goods as well, I prefer to use it instead of adding vanilla. Give it a try. I add it to my oatmeal with milk in the morning or with buckwheat and milk – Delicious!
UPDATE: Unfortunately, I can’t find this one at the store any longer, so use a Vanilla extract that is always available.
When making Syrniki, pancakes, kotletki, or similar, try to make them smaller in size.
- A smaller size is fool-proof, meaning it will be much easier for you to handle, flip, and will not fall apart.
- Cooks faster.
- Looks more elegant on the plate, like someone took the time to make it “just right”!
- Is better when you watch calories, you can portion what you eat better!