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Russian Ricotta Cheese Pancakes Recipe for Syrniki or Farmer’s Cheese Pancakes. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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Russian Ricotta Cheese Pancakes Recipe for Syrniki

My Russian ricotta cheese pancakes recipe makes syrniki or farmer’s cheese pancakes. Crunchy outside and fluffy within, these scrummy Russian pancakes are traditionally made with tvorog or Russian farmer’s cheese, a white cheese that’s a cross between ricotta, cream cheese and feta cheese. Hard to find outside Europe, we’ve long made syrniki with ricotta and they’re just as delicious. Sprinkle with icing sugar and serve piping hot with sour cream, jams or stewed or fresh fruit.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch, Dessert, Sweets
Cuisine: Russian
Servings: 8 People
Calories: 126kcal
Author: Lara Dunston

Ingredients

  • 40 g plain flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 20 g caster sugar
  • 1 egg yolk
  • 180 g ricotta cheese
  • 50 g cream cheese
  • 1 tbsp sour cream optional
  • 1 tbsp butter
  • 1 tbsp vegetable oil

Serve With

  • sour cream
  • jam

Instructions

  • Sift 40 g flour and baking powder into a large mixing bowl then add caster sugar and salt and combine.
  • Add the cheeses and egg yolk and use a fork to incorporate, then, using a hand-mixer, beat until everything is thoroughly combined. The pancake batter should be sticky, not dry; if dry, add a tablespoon or two of sour cream.
  • Generously dust your kitchen workspace with the rest of the flour, then, working quickly, scoop out 1 tablespoon of pancake batter, shape it into a round patty of 1cm thickness and 5-6cm in diameter, ensuring it’s coated completely in flour. Set aside on the floured surface.
  • Repeat until you’ve used all the mixture, adding more flour to your work surface if necessary so the pancake patties don’t stick.
  • Melt the butter and add the oil to a frying pan on medium heat. When it’s hot enough – test by adding a little of the mixture, which will sizzle when ready – transfer 3-4 patties and fry for a minute (or less) until golden brown, taking care not to burn them.
  • Use a spatula to turn your pancakes over to cook the other side. They should be crispy on the outside but soft and fluffy within.
  • Transfer them to a wire rack covered with a kitchen towel to soak up any excess oil, then repeat with the next batch, adding more butter and oil if needed.
  • Dust the pancakes with icing sugar and serve immediately with sour cream and jam.

Nutrition

Calories: 126kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 212mg | Potassium: 43mg | Fiber: 1g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg