Russian recipe: Syrniki
Moscow expat blogger Katherina Batalov shares an easy recipe for these cheesy Russian pancakes.
Russian Cheese patties, or maybe pancakes? There are as many variations of syrniki as there are Russians, but here is how I make them:
- Tvorog, 9 percent.
(For just my family I use two packages, but you can double the recipe if you are making for a crowd. In the US I think you would use Quark or Farmers Cheese, or maybe drained cottage cheese.)
- 1 to 2 eggs (1 large or 2 small)
- About 2 tablespoons flour
- About 1/2 teaspoon vanilla
- 1/2 teaspoon fine grated lemon zest
- 2-3 tablespoons sugar (depending on how sweet you want them)
- The batter should be pretty thick (like a wet meatball mix).
- Heat oil in your pan. When it is hot, I put some flour in the palm of my left hand, then add about a tablespoon of cheese mixture on top.
- Gently roll it around to cover with some flour to make a ball, then put it in the hot oil (press it down a bit to form a disk).
- Fry for 3 minutes, or until golden, then flip and cook the other side.
- Best served warm with jam, honey, sour cream, whatever strikes your fancy.
Katbat / Expatica
Katbat is a mid 30s mom of three living in Moscow, Russia. When she is not hanging with her kids she likes to read, cook, and listen to music. Read Katbat's blog, The Wind Of Change, or visit her cooking site Moscow Eats.
Photo credit: Juerg Vollmer
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