1 lb (450g) farmer’s cheese (or dry cottage cheese, well-drained)
Traditional choice: Tvorog (available at Eastern European markets or substitute with ricotta + drained yogurt mix)
2 tbsp sugar (or Splenda for lower sugar)
⅛ tsp salt
1 tsp pure vanilla extract
2 large eggs
½ cup raisins (optional — I love them soaked in warm water first for plumpness!)
2 tbsp all-purpose flour (for the batter – helps bind)
1 cup all-purpose flour (for coating – keeps them crisp)
1 tbsp neutral oil (like vegetable or sunflower) for frying
Optional extras: lemon zest, cinnamon, chopped nuts, or dried cranberries
Serving ideas: Sour cream, apple sauce, berry compote, honey, or powdered sugar
Step-by-Step Instructions
Prep the Coating
Pour 1 cup flour onto a large plate or shallow dish. Set aside for later coating.
Mix the Batter
In a medium bowl, combine farmer’s cheese, sugar, salt, vanilla, eggs, raisins (if using), and 2 tbsp flour.
Use a fork or spatula to mash and stir until smooth and well blended. The mixture should hold together when pressed — not too wet, not too dry.
Too moist? Add 1 tsp more flour.
Too crumbly? Add a splash of milk or extra egg yolk.
Form the Pancakes
Divide the mixture into 10 equal portions. Roll each into a smooth ball (about the size of a golf ball).
Gently flatten each ball into a ½-inch thick patty (like a short stack pancake).
Coat in Flour
Lightly roll each patty in the flour on the plate, pressing gently so it sticks to all sides. Shake off excess.
Pro Tip: Let coated patties rest 5 minutes — helps coating adhere better during frying.
Fry Until Golden
Heat oil in a nonstick or cast-iron skillet over medium heat.
Carefully place syrniki in the pan (don’t overcrowd). Fry 3–4 minutes per side, until deep golden brown and firm to the touch.
Transfer to a paper towel-lined plate to drain excess oil.
Serve Warm!
Dust with powdered sugar, top with jam, or drizzle with honey.
Serve immediately while warm and pillowy!
Classic combo: Syrniki + warm apple sauce + dollop of sour cream = breakfast heaven.
Variations & Pro Tips
Fruity Twist: Swap raisins for blueberries, diced apples, or cherries
Chocolate Chip Version: Add mini chocolate chips — kids go wild
Gluten-Free? Use almond flour or oat flour for both batter and coating
Savory Option: Omit sugar & vanilla; add chives, garlic, and serve with smoked salmon
Make-Ahead Magic: Freeze uncooked patties on a tray, then store in a bag. Fry from frozen (add 1–2 mins per side)!
Extra Flavor: Add ½ tsp cinnamon or lemon zest to the batter — brightens the cheese flavor
Food Science Note: Why Farmer’s Cheese Works Best
Farmer’s cheese (or tvorog) has less moisture than regular cottage cheese, which means:
Better structure — holds shape when frying
Creamier texture — melts in your mouth without being gummy
Mild, slightly tangy flavor — perfect base for sweet additions
If using wet cottage cheese, drain it overnight in a cheesecloth — trust me, it makes all the difference!
Final Thought: A Taste of Heritage, Made With Love
Syrniki aren’t just pancakes — they’re a culinary heirloom. Passed down through generations, served at holidays, shared between friends… these little cheese cakes carry stories.
Every time I make them, my kids say, “These taste like happiness.” And honestly? I agree.
They’re simple, soulful, and full of love — the kind of food that says, “I care,” without saying a word.
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