Breakfast
Syrniki (Belarusian Cottage Cheese Pancakes)
Ingredients
- - 500g Curd cheese (tvarog) or dry cottage cheese
- - whole Egg, large
- - 3 tbsp Caster sugar
- - 4 tbsp Plain flour, plus extra for shaping
- - 1 tsp Vanilla extract
- - pinch Pinch of salt
- - 3 tbsp Vegetable oil or butter, for frying
- - 100g Sour cream or fruit jam, to serve
Method
- Press the curd cheese through a sieve or mash thoroughly with a fork until smooth.
- Mix in the egg, sugar, vanilla and salt until well combined.
- Fold in the flour just until a soft, slightly sticky dough forms; do not overmix.
- Dust your hands with flour and shape the mixture into small, flat discs about 6cm (2.5in) wide.
- Dust each disc lightly with flour to stop it sticking.
- Heat the oil or butter in a frying pan over medium-low heat.
- Fry the syrniki for 3 minutes per side until golden and cooked through, turning gently.
- Serve warm with sour cream, honey or fruit jam.
Introduction: Syrniki are soft, lightly fried pancakes made from tvarog, a fresh curd cheese found across Eastern Europe, and they are one of the most common breakfast dishes in Belarusian homes.
Cultural Background: Syrniki are soft, lightly fried pancakes made from tvarog, a fresh curd cheese found across Eastern Europe, and they are one of the most common breakfast dishes in Belarusian homes. Their name comes from ‘syr’, meaning cheese, and the dish is prized for how simply it turns humble dairy staples into a warm, filling start to the day. Families often personalise their syrniki with raisins, poppy seeds or grated apple folded into the batter.
Tips: If the curd cheese is very wet, drain it in a muslin-lined sieve for an hour first so the pancakes hold together. Keep the heat moderate — high heat browns the outside before the centre cooks.
Variations: Add a handful of raisins or chopped dried apricots to the mixture for a sweeter version. A vegetarian dish by default; a vegan version can be made using firm silken tofu in place of curd cheese and a flax egg.
Storage: Keep in the refrigerator in a covered container for up to 2 days.
Reheating: Warm gently in a lightly oiled pan over low heat for 1-2 minutes per side.
FAQs:
Q: Can I bake syrniki instead of frying? A: Yes, bake at 190C (375F) for 15-18 minutes on a lined tray for a lighter version. Q: What can I use if I can’t find tvarog? A: Well-drained full-fat cottage cheese or farmer’s cheese are good substitutes.
A: