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Soft, creamy, tender and not too sweet taste the Russian syrniki. They are not only incredibly delicious, but also ready in no time.
You only need a few simple ingredients for the sirniki recipe. Whether for breakfast or dessert, you won’t be able to get enough of these Russian cheese pancakes. A detailed syrniki recipe with exact quantities and step-by-step instructions is available below.
What are syrniki?
Syrniki (sometimes sirniki) are Russian cottage cheese pancakes or cheese thalers made with Russian tvorog. They are about the size of oladi and much smaller than blini.
The dough for syrniki has a sticky consistency, consists mainly of tvorog and must not contain too much flour.
Can I make sirniki without tvorog?
The best syrniki can only be made with tvorog. Russian tvorog is much drier than German quark. As a result, the dough needs much less flour, and the syrniki later taste like the traditional Russian cheese pancakes. Tvorog is also less grainy than granular cream cheese.
If you do not have tvorog on hand, I would recommend using cottage cheese for syrniki rather than quark. The excess liquid should be drained thoroughly. When buying cottage cheese, make sure it is not too salty.
I have made syrniki with quark before. It makes them look much flatter than syrniki made with tvorog. You can see that in the picture below. Also, in terms of taste, they are rather less reminiscent of the typical Russian cheese pancakes, although they are still delicious.
The dough with quark is not sticky, but thick. You then add it to the pan with a tablespoon and fry the quark thalers that way. So it’s best to use tvorog for the Russian cheese pancakes.
Where can I get tvorog for Russian cheese thalers?
You can buy tvorog in any Russian store. Meanwhile, many supermarkets also offer tvorog. You can also make your own tvorog. Of course, homemade tvorog tastes best.
How to serve Russian syrniki?
To the Russian cheese pancakes you can add among other things
- sour cream or natural yogurt,
- fresh fruit,
- sweetened condensed milk,
- agave syrup or maple syrup,
- powdered sugar,
- caramel sauce
serve. They are also delicious on their own. You can serve them both hot and cold.
Syrniki are ideal
- for breakfast,
- for dessert,
- as a snack between meals.
You can take them to work or on the road. Sirniki are also loved by children.
Fresh, straight from the pan, Russian cheese thalers taste best. But they are still delicious in the next few days.
How to store Russian cheese pancakes?
If you made too many syrniki, store the leftover cheese pancakes in an airtight container in the refrigerator. They will keep for about 3 days. However, as delicious as syrniki taste, they definitely won’t stay with you that long.
These syrniki taste
- not too sweet
- and of course incredibly tasty.
- easy and quick to make from only a few common ingredients,
- ideal for breakfast, dessert or snack,
- perfect to take away,
- delicious hot and cold.
How to make syrniki: the recipe
The exact quantities and step-by-step instructions on how to make syrniki yourself can be found below in the box recipe.
For the sirniki you need
- some sugar,
- and pinch of salt.
You will also need some flour to roll the cheese pancakes and vegetable oil to fry them. As you can see, there are only a few ingredients that you probably already have at home, with the possible exception of tvorog.
How to make Russian syrniki: this is how it is done
It’s just a few steps and your sirniki are ready.
- Mash the tvorog with a fork. Add the rest of the ingredients except flour and mix.
- Add flour a little at a time and stir until a sticky mixture is formed.
- Form small cheese pancakes from the mixture (I had made 10. Depending on how big you make your sirniki, it could be a little more or less.), roll them in flour and fry them in a little vegetable oil over low to medium heat until golden brown on both sides. Ready are the most delicious syrniki!
The best syrniki: with these tips and tricks you will succeed
- To get the best syrniki, the most important thing is to achieve the right consistency of the dough. It should contain a lot of tvorog and little flour. The dough should be sticky, but not solid and not liquid. Add flour gradually to the tvorog mixture, as the amount of flour specified in the recipe can vary greatly, depending on the moisture of the tvorog. If you make the syrniki batter with too much flour, they might end up tasting like batter and not like traditional Russian cheese pancakes. If you add too little flour to the sirniki batter, your syrniki might melt when fried.
- You can buy tvorog in Russian stores and some supermarkets or simply make it yourself.
- You can squeeze out the excess liquid from the tvorog or cottage cheese first using a straining cloth. Note that the less moisture the tvorog contains, the less flour you’ll need for the dough, and the more cheese flavor your syrniki will have in the end.
- If you like your sirniki sweeter, add more sugar to the dough.
- To make it easier for you to shape the cheese pancakes, you can flour your hands beforehand.
- For vanilla, you can use scraped vanilla bean, vanilla sugar or vanilla extract.
- Fry the Russian cheese thalers over low to medium heat only. Otherwise, they will burn quickly on the surface and remain raw inside.
- You can put the lid on the pan when frying the sirniki to help them cook through.
- Store syrniki in an airtight sealable container in the refrigerator. They will keep for about 3 days.
Have you made Russian syrniki using this recipe? I look forward to your star rating and your comment on the recipe below, how they turned out and tasted to you.
Not enough of delicious Russian pancakes and co? Try also:
Syrniki (Russian cheese pancakes)
- 400 g tvorog
- 2 eggs
- 40 g sugar
- 1 pinch of salt
- approx. 80 g flour
- flour for rolling
- vegetable oil for frying
- Put tvorog in a mixing bowl and mash it with a fork.
- Add eggs, sugar, vanilla and salt and mix until homogeneous.
- Gradually add flour and mix until a very sticky mass that is not too dry. The amount of flour given may vary greatly depending on how much liquid your tvorog contains. (Be sure to follow the tips and tricks for making syrniki at the top of the post for this).
- Form about 10 balls from the tvorog mixture, flatten them slightly, and roll each ball in flour.
- Grease the pan with vegetable oil and fry the syrniki in it over low to medium heat until golden brown on both sides.
- Syrniki dough should contain a lot of tvorog and little flour. It should have a sticky consistency, not a solid or runny one. So it is best to add flour little by little.
- Adjust the amount of sugar for Russian cheese thalers as you like.
- Flour hands before shaping syrniki.
- Fry Russian cheese pancakes over low to medium heat only and not over high heat.
- Note the detailed tips and tricks for making Russian syrniki at the top of the post.