Russian cheese pancakes (syrniki) are golden pan-fried patties made from farmer's cheese, eggs, and flour, served warm as a filling breakfast or dessert. Their crispy exterior and soft cheese center make them a standout comfort dish.
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Put 1 cup of flour on a large plate.
Mix farmer's cheese, sugar, salt, vanilla, eggs, raisins and 2 tbsp of flour in a bowl. Divide the mixture into 10 parts, and roll each part in a little ball. Dip each ball in flour and roll so it's coated with flour on all sides.
Heat the oil on a large non-stick frying pan over medium-high heat. Put the cheese balls on a frying pan and flatten each ball with your hands so it makes a patty. Cook the cheese pancakes for 4 minutes (or until golden-brown on the bottom), then flip with a spatula and cook for another 4 minutes on the other side.
Remove the cheese pancakes from heat and serve!
Store cooked cheese pancakes in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over low heat or oven at 350°F for 5-10 minutes.
Farmer's cheese is a fresh, crumbly cheese similar to ricotta or quark. You can substitute with ricotta (drained) or quark, though texture may vary slightly.
Cook for 4 minutes on each side until golden-brown. The edges should be set and the bottom should have a golden crust before flipping.
Yes, substitute the 2 tbsp flour in the mixture and the 1 cup coating flour with gluten-free flour as noted in the recipe.
Yes, freeze cooked pancakes in a single layer on a baking sheet, then transfer to an airtight container. Reheat in a skillet over low heat or in a 350°F oven for 5-10 minutes.
If the mixture doesn't hold together, it likely has too much moisture. Add 1 tbsp more flour at a time until you reach a workable consistency.
