🌍 Eastern European recipesBreakfast
Syrniki
By Groceree
Also known as Sirniki · Tvorozhniki
Quark pancakes with barely enough flour to hold them together, fried in butter until dark gold outside and still soft in the middle. Soured cream and jam alongside.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
Ingredients
- quark500 g
eggs2
plain flour80 g
caster sugar3 tbsp
vanilla extract1 tsp
salt1 pinch
raisins (optional)50 g
butter60 g
soured cream200 ml
jam4 tbsp
icing sugar2 tbsp
Instructions
- 01
If the is at all wet, squeeze it in a clean cloth to remove excess liquid. Wet needs more , and more makes them stodgy.
- 02
Mash it with the , , and , then work in just enough to make a soft, sticky dough. Less is better.
- 03
Fold in the if using.
- 04
With floured hands, roll into balls and flatten into discs about 2 cm thick. They should be thick, not thin.
- 05
Fry in over medium-low heat for 4 to 5 minutes a side. Low heat matters — high heat browns the outside before the centre sets.
- 06
Drain briefly, dust with and serve with and .
Notes
- As little flour as you can get away with. Syrniki should taste of cheese, not of pancake.
- Thick discs and medium-low heat. Thin ones dry out and hot ones burn before the middle is done.
- Quark or dry curd tvorog. Ricotta is too wet, and cream cheese will not hold together at all.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 22 g
- Carbs
- 47 g
- Fat
- 21 g
Estimated from the ingredients.
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