Cheese Pancakes “Syrniki”
Perhaps the origin of this recipe is Jewish cuisine that has a virtually identical dish called cheese latke. The idea of itself is as ancient as the Roman Empire, and cheese pancakes have been popular in Eastern Europe for quite some time. In their most basic form, “syrniki” are pan fried patties made of fresh cheese (farmer’s cheese, cottage cheese, ricotta, homemade milk curds, etc.) with added flour and eggs to keep them from falling apart and for extra flavor. There are several variants of this recipe. First, “syrniki” can be made sweet by adding sugar and turning them into pan fried cheesecake. Second, half of the cheese can be replaced with mashed potatoes or carrots. Finally, if fine matzo meal is used instead of flour, “syrniki” turn into Passover cheese latke. Here is a sweet version:
Ingredients
- 2 lbs. farmers’ or any other fresh cheese
- 3 eggs
- ½ cup wheat flour plus some extra flour for coating
- ¼ cup sugar
- ½ tsp. salt (unless the cheese is already salted)
- Vanilla extract (optional)
- Spices (optional)
- Raisins (optional)
- Sour cream (optional)
- Butter or vegetable oil for frying
- Fruit jam or preserves for serving
Directions
- Strain fresh cheese through cheesecloth to get rid of all the extra water they made you paid for.
- Combine the cheese, eggs, flour, sugar and salt (unless the cheese is already salted) and mix well.
- You can add small amounts of vanilla, cinnamon, ground caraway seeds, or anything else you like (at your own risk of course).
- Add optional raisins. If you use raisins, you may want to soak them in hot water for a few minutes and strain them before adding to the mix.
- You should be able to form patties from that dough. If it’s too dry, add a small amount of sour cream. If it’s too thin, better luck next time – squeeze more water out of cottage cheese. (Ok, try to salvage your creation by adding some extra flour.)
- Form patties about 5 inches in diameter and ¾ inch thick. Dust them with flour but not too heavily.
- Pan fry slowly on low heat in butter for a better taste or vegetable oil for lower saturated fat and cholesterol. If the frying pan is too hot, the outside of your cheese pancakes will burn before they are thoroughly cooked through.
- Serve warm with fruit preserves or syrup.
| Cheese Cakes Sirniki |
Recipe Type: Entree, Dessert
Author:
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 4
Perhaps the origin of this recipe is Jewish cuisine that has a virtually identical dish called cheese latke. The idea of itself is as ancient as the Roman Empire, and cheese cakes have been popular in Eastern Europe for quite some time. In their most basic form, sirniki are pan fried patties made of fresh cheese (farmer’s cheese, cottage cheese, ricotta, homemade milk curds, etc.) with added flour and eggs to keep them from falling apart and for extra flavor. There are several variants of this recipe. First, sirniki can be made sweet by adding sugar and turning them into pan fried cheesecake. Second, half of the cheese can be replaced with mashed potatoes or carrots. Finally, if fine matzo meal is used instead of flour, sirniki turn into Passover cheese latke. Here is a sweet version:
Ingredients
- 2 lbs. farmers’ or any other fresh cheese
- 3 eggs
- ½ cup wheat flour plus some extra flour for coating
- ¼ cup sugar
- ½ tsp. salt (unless the cheese is already salted)
- Vanilla extract (optional)
- Spices (optional)
- Raisins (optional)
- Sour cream (optional)
- Butter or vegetable oil for frying
- Fruit jam or preserves for serving
Instructions
- Strain fresh cheese through cheesecloth to get rid of all the extra water they made you paid for.
- Combine the cheese, eggs, flour, sugar and salt (unless the cheese is already salted) and mix well.
- You can add small amounts of vanilla, cinnamon, ground caraway seeds, or anything else you like (at your own risk of course).
- Add optional raisins. If you use raisins, you may want to soak them in hot water for a few minutes and strain them before adding to the mix.
- You should be able to form patties from that dough. If it’s too dry, add a small amount of sour cream. If it’s too thin, better luck next time – squeeze more water out of cottage cheese. (Ok, try to salvage your creation by adding some extra flour.)
- Form patties about 5 inches in diameter and ¾ inch thick. Dust them with flour but not too heavily.
- Pan fry slowly on low heat in butter for a better taste or vegetable oil for lower saturated fat and cholesterol. If the frying pan is too hot, the outside of your cheese pancakes will burn before they are thoroughly cooked through.
- Serve warm with fruit preserves or syrup.
Russian Name: Сырники, Творожники
munching cheesecakes is my hobby, i really love eating it.’