Cheese Pancakes (Sirniki) — Olga in the Kitchen
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Official cooking video · Olga in the Kitchen · YOUTUBEUkrainian Farmer's Cheese Syrniki Pancakes (5 Portions)
Ukrainian breakfast pancakes made from dry farmer's cheese, egg and flour, pan-cooked in small rounds. This recipe yields about 20–25 small pancakes.
Ingredients
servings: 5 · Check ingredients
Steps
- 01
Crumble the farmer's cheese into a bowl and break up large curds with a fork. If using moist cottage cheese, drain it thoroughly first.
- 02
Add cream cheese, the egg, vanilla extract and, if using, whipped topping. Mix evenly with a spatula.
- 03
Whisk flour, sugar, baking powder and salt in a separate bowl, then stir into the cheese mixture until sticky but not runny.
- 04
Preheat 2–3 tbsp oil in a nonstick pan over medium-low heat. Divide the dough with a small scoop and flatten into rounds roughly 5 cm wide and 1.3 cm thick.
- 05
Arrange the rounds in the pan without crowding and fry for about 2–3 minutes on one side; flip when the edges begin to turn golden.
- 06
Cook the other side for 2–3 minutes and check the center. Because the batter contains raw egg, cook further over low heat if needed until the center reaches 71°C.
- 07
Transfer the cooked pancakes to a plate, repeat with the remaining batter in batches and serve warm.
Before you cook
Contains milk, egg and wheat. Check the optional whipped topping label for further allergens or cross-contact. Do not taste raw-egg batter; cook centers to at least 71°C. Refrigerate at 4°C or below within 2 hours (within 1 hour above 32°C), use within 3–4 days and reheat to 74°C. The original yield of about 20–25 pancakes is editorially shown as 5 portions.
Allergens: milk, eggs, wheat
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