Syrniki (small quark pancakes)

Syrniki (small quark pancakes)

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Marlene Kupfer

Marlene Kupfer

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en
"Syrniki are a true classic across many Eastern European countries. The name comes from the word “syr,” meaning “cheese,” which makes sense since they’re traditionally made with tvorog, a dry, crumbly fresh cheese. The first time I had syrniki was in a small Ukrainian restaurant, and I haven’t forgotten them since. Golden brown on the outside, soft and slightly creamy on the inside, this contrast is exactly what makes them perfect for breakfast or a cozy brunch. If you can only find regular quark or even cottage cheese, you can simply strain it using a cheesecloth or sieve to remove excess moisture. This helps create a firmer mixture that’s easier to shape. Unlike classic pancakes, the mixture here isn’t a pourable batter but a soft, moldable dough. Syrniki are typically served the classic way with sweetened sour cream and berries – for me, the perfect combination of warm, creamy, and fresh."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
225 g
tvorog cheese
1
eggs
70 g
flour
75 g
sugar
½ tsp
salt
½ tsp
vanilla extract
100 g
sour cream
125 g
raspberries
75 g
mixed berries (for garnish)
vegetable oil (for frying)

Utensils

bowl, fork, baking sheet, frying pan, spatula, paper towels, saucepan, bowl (small)

Nutrition per serving

Cal540
Fat24 g
Protein19 g
Carb61 g
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  • Step 1/3

    In a bowl, mash the tvorog cheese with a fork until smooth. Add eggs, flour, sugar, vanilla extract and a salt, then mix until a very soft, but moldable, sticky dough forms. Shape into even balls and gently flatten them to form small, thick pancakes.
    • 225 g tvorog cheese
    • 1 eggs
    • 35 g flour
    • 25 g sugar
    • ½ tsp vanilla extract
    • ½ tsp salt
    • bowl
    • fork

    In a bowl, mash the tvorog cheese with a fork until smooth. Add eggs, flour, sugar, vanilla extract and a salt, then mix until a very soft, but moldable, sticky dough forms. Shape into even balls and gently flatten them to form small, thick pancakes.

  • Step 2/3

    Add the remaining flour on a plate. Coat each syrnik in the flour and gently shake off any excess. Heat vegetable oil in a pan and fry the syrniki over medium heat for approx. 4–5 min. per side, until golden brown. Transfer to paper towels to drain.
    • 35 g flour
    • vegetable oil (for frying)
    • baking sheet
    • frying pan
    • spatula
    • paper towels

    Add the remaining flour on a plate. Coat each syrnik in the flour and gently shake off any excess. Heat vegetable oil in a pan and fry the syrniki over medium heat for approx. 4–5 min. per side, until golden brown. Transfer to paper towels to drain.

  • Step 3/3

    For the sauce, add raspberries and sugar to a small saucepan and bring to a boil. Let simmer for a few minutes until slightly thickened. Stir sour cream with a bit of sugar until smooth. Serve the syrniki warm with sweetened sour cream and raspberry sauce, and garnish with fresh berries if desired.
    • 125 g raspberries
    • 50 g sugar
    • 100 g sour cream
    • 75 g mixed berries (for garnish)
    • saucepan
    • bowl (small)

    For the sauce, add raspberries and sugar to a small saucepan and bring to a boil. Let simmer for a few minutes until slightly thickened. Stir sour cream with a bit of sugar until smooth. Serve the syrniki warm with sweetened sour cream and raspberry sauce, and garnish with fresh berries if desired.

  • Enjoy your meal!

    Syrniki (small quark pancakes)

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