Syrniki are small, pan-fried pancakes made from quark cheese (tvorog), which is a type of fresh dairy curd cheese similar to farmer’s cheese or dry cottage cheese. They are light, slightly sweet, and have a delicate, slightly tangy flavor. Syrniki are a popular breakfast or dessert dish in Eastern European countries, often served with sour cream, jam, honey, or fresh fruit.
Ingredients:
- 1 cup (about 250g) quark cheese (tvorog) – make sure it’s not too wet; drain if necessary
- 1 large egg
- 2 tablespoons granulated sugar (adjust to taste)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3-4 tablespoons all-purpose flour, plus more for dusting
- Butter or oil, for frying
Optional Toppings:
- Sour cream
- Jam
- Honey
- Fresh berries
- Powdered sugar
Instructions:
- Prepare the Quark Mixture: In a medium bowl, combine the quark cheese, egg, sugar, vanilla extract, and salt. Mix well with a fork until the mixture is relatively smooth. Don’t worry if there are still some small lumps of quark.
- Add Flour: Gradually add the flour, one tablespoon at a time, mixing gently until a soft, slightly sticky dough forms. The amount of flour needed can vary depending on the moisture content of the quark. You want a dough that holds its shape but is not too dry or stiff.
- Shape the Syrniki: Lightly flour your hands. Take a small amount of the dough (about 1-2 tablespoons) and roll it into a ball. Gently flatten the ball into a small, round pancake shape, about 1/2 to 3/4 inch thick. You can dust them lightly with flour to prevent sticking.
- Fry the Syrniki: Heat a tablespoon of butter or oil in a non-stick skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the syrniki in the skillet, leaving some space between them.
- Cook Until Golden: Cook the syrniki for about 3-5 minutes per side, or until they are golden brown and cooked through. The inside should be warm and slightly fluffy. Adjust the heat as needed to prevent burning.
- Serve Warm: Remove the cooked syrniki from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve them immediately while they are warm.
- Add Toppings: Serve the syrniki with your favorite toppings, such as a dollop of sour cream, a spoonful of jam, a drizzle of honey, fresh berries, or a dusting of powdered sugar.
Tips and Notes:
- Quark Cheese: The quality and moisture content of the quark cheese will significantly affect the texture of the syrniki. If your quark is very wet, you may need to drain it in a cheesecloth-lined sieve for a while before using.
- Don’t Overmix: Be careful not to overmix the dough after adding the flour, as this can make the syrniki tough.
- Shaping: You can also roll the dough into a log and then slice it into rounds.
- Frying: Don’t overcrowd the skillet when frying the syrniki; cook them in batches if necessary.
- Sweetness: Adjust the amount of sugar to your preference.
- Variations: Some recipes include a pinch of cinnamon or lemon zest for added flavor.
- Serving: Syrniki are delicious for breakfast, brunch, or as a light dessert.
Enjoy these delightful and easy-to-make syrniki!