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These famous Russian sweet cheese pancakes (Syrniki) are made with cottage cheese and served with a gorgeous fresh strawberry sauce. SO GOOD! | yummyaddiction.com
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5 from 8 votes

Russian Cottage Cheese Pancakes (Syrniki)

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 8 pancakes
Calories: 281kcal
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.

  • Drain the cottage cheese as well as you can in a strainer or a colander. Set aside.
  • In a bowl, combine the sifted flour, baking powder, and salt. Set aside.
  • 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.
  • 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.
  • With floured hands, tap the balls gently to remove any excess flour. Flatten them to shape into patties.
  • Fry both sides on low-medium heat until golden brown. Place on paper towels to remove excess oil. 

The strawberry sauce.

  • 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.
  • 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.
  • 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!

Notes

The strawberry sauce adapted from Chowhound

Nutrition

Calories: 281kcal | Carbohydrates: 52.6g | Protein: 10g | Fat: 3.8g | Cholesterol: 49.6mg | Sodium: 318.5mg | Sugar: 35.2g | Vitamin A: 200IU | Vitamin C: 40.4mg