Syrniki holds a special place in our family’s heart, especially for my sons. This recipe is from my mom. Though I can’t take credit for creating the recipe, I have carefully recorded every detail and even captured the process in pictures. Our family’s love affair with syrniki is something truly special. Interestingly, the lifespan of syrniki in our household is almost mythical. The leftovers magically disappear. So, here is my mom’s Sysniki recipe for you to try.
Syrniki History
Syrniki, a beloved Russian and Ukrainian dessert, holds a special place in many families’ hearts, including ours. These delicious, fluffy pancakes have a rich history, dating back to traditional Slavic cuisine. Originating from the word “syr,” which means cheese, syrniki were initially made with quark or farmer’s cheese, a staple in Eastern European dairy. Over time, the recipe has evolved to include various ingredients, making it a versatile and cherished treat.
Farmers Cheese vs. Cottage Cheese
Understanding the distinction between farmer’s cheese and cottage cheese is very important for perfecting the syrniki recipe. While both cheeses result from curdling milk, the key difference lies in the curdling process. Farmer’s cheese involves draining the whey from curdled milk, leaving a drier, crumbly texture. Cottage cheese, on the other hand, retains some whey, resulting in a creamier consistency with curds floating in liquid.
Mom’s Syrniki Recipe
Ingredients:
- 2 cups farmer’s cheese (or cottage cheese, well-drained)
- 1 eggs
- 1/4 to 1/2 cup sugar
- 1 teaspoon vanilla extract ( or vanilla sugar)
- 2/3 cup all-purpose flour
- 1/2 cup raisins(optional)
- 1/4 teaspoon baking soda (optional)
- Pinch of salt
- Butter or oil for frying
Instructions:
- In a large bowl, combine farmer’s cheese, eggs, sugar, and vanilla extract. Mix with spoon or fork until well incorporated (do not use blender!)
- In a separate bowl, whisk together flour, baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the cheese mixture, stirring until a soft dough forms.
- Heat a skillet over medium heat and add butter or oil.
- Scoop spoonfuls of the dough and shape them into small pancakes, use flour to help forming the round shapes, then fry until golden brown on each side.
- Place the cooked syrniki on a paper towel to absorb any excess oil.
Storage Instructions
Given the ephemeral nature of syrniki in our family, leftovers are a rare occurrence. However, if you do find yourself with extras, store them in an airtight container in the refrigerator. To reheat, simply warm them in a skillet or microwave for a short time. Syrniki taste best when fresh, so try to consume them within a day or two for optimal flavor and texture.
Enjoy these kraininantreats, whether for breakfast, lunch, or a sweet snack!
