Ukrainian Syrniki Recipe (Cheese Pancakes)

Name: Ukrainian Syrniki Recipe (Cheese Pancakes)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 15 oz about 2 cups farmers cheese, homemade or purchase 2 packages.; 4 large eggs; 3/4 cups all-purpose flour + 1/2 cup for dredging; 3 Tbsp sugar; 1/2 tsp salt; 1 tsp baking soda; 1 tsp white vinegar; 1 cup raisins; 2-3 Tbsp extra light olive oil for each batch; Fresh fruit or jam (sour cream, powdered sugar; whatever you like!)

Syrniki are traditional Eastern European fried cheese pancakes with a crispy exterior and soft, custard-like center, studded with raisins and best served warm with sour cream or jam.

🌍Russian 🌍Ukrainian 🏷️Cheese pancakes 🏷️Syrniki

Total

18 min

Servings

4

Difficulty

Medium

Recipe Source

View original recipe

From Natashaskitchen

Ingredients

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10 Ingredients

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Instructions

1
In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar and salt.
2
Place baking soda in a small bowl and add vinegar; give it a stir as it fizzes. Add this mixture to the cheese mix.
3
With a hand-held electric mixer, mix until uniform consistency. Stir in the raisins with a spoon. It will still have some little cheese clumps.
4
Heat a large skillet over medium heat, add 2-3 Tbsp extra light olive oil.
5
Add 1/2 cup flour to a small bowl. Place a heaping tablespoon of flat ice cream scoop of the cheese mixture into the flour. Reach into the bowl and sprinkle flour over the top of the pancake. With Well-floured hands, remove excess flour by gently transferring the pancake from one hand to another.
6
Once the skillet and oil are hot, place patties directly into the skillet as you mold them. Saute until golden brown, about 3-4 minutes each side, flipping once during cooking.
7
Transfer to a plate and serve with your favorite toppings like sour cream, fruit and powdered sugar.

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Tips & Notes

Pro tips

Chill the cheese mixture for at least 30 minutes before forming patties—this prevents them from falling apart in the hot oil.
Use medium heat and don't crowd the pan; fry in batches of 3–4 pancakes. If the oil smokes, it's too hot and the outside will burn before the inside cooks through.
The baking soda and white vinegar reaction activates during mixing and helps bind the batter; add the vinegar just before cooking for best lift.
Test doneness by pressing the center gently—it should spring back slightly but still feel tender. Overcooking hardens the custard-like interior.

Substitutions

Farmers cheese → Ricotta (will be softer; drain well and reduce eggs by 1)
All-purpose flour → Buckwheat flour (authentic Eastern European variation; use 1:1 ratio)
Raisins → Dried blueberries or chopped apricots (same quantity)

Storage & make-ahead

Store cooled syrniki in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5–7 minutes until warmed through.

Common Questions

What is the best cheese for syrniki?

Farmers cheese (tvorog) is traditional and gives the best texture. Ricotta can substitute but will yield a softer pancake; avoid cottage cheese as it's too wet.

Why did my syrniki fall apart while frying?

The batter was too wet or not chilled. Ensure the cheese mixture is firm and refrigerate for 30 minutes before frying. The baking soda and vinegar reaction helps bind the mixture.

Can I make syrniki ahead of time?

Yes. Form patties, refrigerate up to 2 days before frying, or freeze up to 1 month. Fry from chilled or frozen (add 1–2 minutes cooking time if frozen).