How to Make Perfect Syrniki Every Single Time
Let’s talk syrniki, the Russian cottage cheese pancakes that spark endless debates over texture, flavor, and even shape. In Russia, they’re a breakfast staple, and every family has their own version—some fluffy and uniform, others rustic and crispy. Personally, I like mine right in the middle: golden and crusty on the outside, with a soft, tender center that practically melts in your mouth.
The secret to truly great syrniki? It’s all about the cottage cheese. You need the right kind—not too wet, not too dry, and definitely full-fat. If it’s too runny, you’ll end up with pancakes that refuse to hold their shape; too dry, and they’ll lack that signature tenderness. I go for 5% cottage cheese, but 4% will work beautifully too. The batter should feel slightly sticky but dense enough to form into a soft ball that flattens easily in your hands.
Whether you serve them with sour cream, jam, honey, or just eat them straight out of the pan (guilty as charged), syrniki are the kind of breakfast that turns an ordinary morning into something special. Ready to make the best batch of your life? Let’s do this.
Cottage Cheese Syrniki
Ingredients
For the Syrniki:
- 350 g 12 oz full-fat cottage cheese
- 1/2 cup 60g all-purpose flour
- 1 egg
- 1 tsp salt
- 1 tbsp sugar
- 1/2 tsp baking soda
- Vegetable oil for frying
To Serve:
- Sour cream
- Jam
- Fresh berries
- Honey
Instructions
- In a bowl, mix the cottage cheese, flour, egg, salt, sugar, and baking soda until well combined. The mixture should be pliable but a little sticky.
- Heat some vegetable oil in a pan over medium-high heat. Take about 2 tablespoons of the cottage cheese mixture and shape it into a ball, then flatten it slightly. Place the syrniki directly onto the heated pan as you go.
- Fry for about 1 minute on each side until they are golden brown.
- Serve these delicious syrniki hot, topped with sour cream, jam, berries, or honey.
