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Syrniki: photo of the dish
Illustrative photo: Tatyana Morozyuk, color processing by Off-shell — CC BY-SA 3.0, Wikimedia Commons
Breakfast

Syrniki

Small Russian pancakes made from tvorog (drained curd cheese) bound with flour and egg, fried until golden. Soft inside and crisp outside, they are eaten at breakfast or teatime, topped with smetana, jam or honey.

  • 30 min
  • 4 servings
  • Medium
  • Budget-friendly

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Drain the tvorog in a fine sieve for at least 30 minutes to remove excess liquid.
  2. In a bowl, mash it with a fork, then mix in the egg, sugar, vanilla sugar, salt and lemon zest.
  3. Gradually add the flour until you have a soft dough that no longer sticks to your fingers.
  4. Shape into balls the size of a walnut, then flatten them slightly into patties about 1 cm thick.
  5. Heat the oil in a frying pan over medium heat and fry the syrniki for 3 to 4 minutes on each side.
  6. Enjoy them warm with the smetana or jam.

Variations and tips

Raisin version. Add 40 g of raisins soaked beforehand to the dough for a sweet, fruity touch.

Using what's easy to find. Replace the tvorog with thick fresh cheese such as faisselle, well drained.

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Original Ecomely recipe.