5 from 8 votes
These famous Russian sweet cheese pancakes (Syrniki) are made with cottage cheese and served with a gorgeous fresh strawberry sauce. SO GOOD! | yummyaddiction.com
Russian Cottage Cheese Pancakes (Syrniki)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

If you have never tried Syrniki yet, you don't know what you are missing. Made with cottage cheese and served with a wonderful strawberry sauce, these pancakes will leave you craving for more!

Servings: 8 pancakes
Calories: 281 kcal
Author: Yummy Addiction
Ingredients
For the pancakes:
  • 1 lb (450g) cottage cheese
  • 1 cup + 4 tbsp (155g) all-purpose flour , sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 4 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flour , for dusting
  • oil or butter , for frying
For the strawberry sauce:
  • 3/4 lb (340g) fresh strawberries , quartered
  • 1 cup sugar
  • zest from 1 medium lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons water
  • 1 teaspoon cornstarch
Instructions
The pancakes.
  1. Drain the cottage cheese as well as you can in a strainer or a colander. Set aside.

  2. In a bowl, combine the sifted flour, baking powder, and salt. Set aside.

  3. In a small food processor, place the cottage cheese, eggs, sugar, and vanilla extract and blend until the cottage cheese is almost smooth. Using a spatula, stir in the flour and baking powder mixture until combined. The dough should be sticky but not runny. If it's too runny, add some more flour.

  4. Heat some oil or butter in a skillet. In a shallow plate or a bowl, place 1/2 cup flour. Using a medium cookie scoop, scoop a ball of the dough and roll it in the flour. Repeat with the rest of the dough. You should get somewhere from 8 to 10 balls.

  5. With floured hands, tap the balls gently to remove any excess flour. Flatten them to shape into patties.

  6. Fry both sides on low-medium heat until golden brown. Place on paper towels to remove excess oil. 

The strawberry sauce.
  1. In a medium saucepan, add the strawberries and sugar. Stir until the berries are coated. Using a potato masher, mash about half of the strawberries while leaving some chunks.

  2. Place over high heat and cook, stirring, until bubbles form. It should take about 5 minutes. If there appears any foam on the surface, skim it and discard. Add the lemon zest and juice. Stir and bring to a boil. Cook for about 5 minutes and once again discard the foam.

  3. In a small bowl, mix the water and cornstarch. Add the mixture to the strawberries. Cook for about 1 minute more, stirring constantly, until the mixture has thickened. Serve the strawberry sauce with the pancakes. Enjoy!

Recipe Notes

The strawberry sauce adapted from Chowhound