Soft, golden pancakes made from farmer's cheese and just enough flour to hold together, a classic Russian breakfast.
Syrniki are Russia's answer to the pancake, but instead of a batter, they're built almost entirely from tvorog, a fresh farmer's cheese similar to a dry cottage cheese or quark. The cheese is mixed with just enough egg, sugar and flour to bind it into a dough that can be shaped, then pan-fried in butter until each side is deeply golden. The technique that separates good syrniki from crumbly ones is using tvorog that's been well-drained, since excess moisture forces cooks to add too much flour, which makes the finished pancakes dense and starchy rather than light and slightly tangy. A light dusting of flour on the outside of each patty, rather than mixed heavily into the dough, keeps the texture soft. Served warm with a dollop of sour cream, jam or honey, syrniki are standard Russian breakfast fare, loved for being both simple to make and satisfying enough to carry a family through a slow weekend morning.
Serves 4
If the tvorog seems wet, press it through a fine sieve or wrap in cheesecloth and squeeze out excess liquid.
In a bowl, combine the drained cheese, egg, sugar, flour, salt and vanilla until a soft dough forms.
With floured hands, shape the mixture into small patties about 2 inches wide and 1/2 inch thick.
Dust each patty lightly in flour, tapping off any excess.
Dust only the outside with flour rather than adding more to the dough — too much flour mixed in makes syrniki dense instead of soft.
Melt butter in a skillet over medium-low heat. Fry the patties 3-4 minutes per side until golden and cooked through.
Serve warm with a dollop of sour cream and a drizzle of honey or jam.
Use well-drained tvorog or press regular cottage cheese through a sieve first — excess moisture forces you to add too much flour.
Fry over medium-low heat so the centers cook through before the outsides over-brown.
Dust the shaped patties in flour rather than mixing extra flour into the dough for a lighter texture.
Add raisins or chopped dried apricots to the dough for extra sweetness and texture.
Serve with fresh berries and a dusting of powdered sugar instead of jam.
Bake instead of frying at 375°F for 20 minutes for a slightly lighter version.
Refrigerate up to 3 days. Reheat in a dry skillet over low heat or in a 300°F oven until warmed through; microwaving makes them rubbery.
Syrniki have been a staple of Russian and Ukrainian home breakfasts for generations, built around tvorog, a fresh dairy cheese that has been a dietary staple in the region since long before industrial dairy production, prized for using up cheese that hadn't yet been pressed into a firmer form.
Yes — blend it briefly in a food processor to break up the curds, then drain it well in a sieve before using, since cottage cheese holds more water than tvorog.
Add flour a tablespoon at a time until it's workable, but stop as soon as it holds together — too much flour makes the finished pancakes tough.
The cheese was likely too wet going in — drain it more thoroughly next time, or add an extra tablespoon of flour to firm up the dough.
Per serving (180g / 6.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
