These oven-baked syrniki are everything you love about cottage cheese pancakes, without standing over a skillet. Light, golden, and gently sweet, they puff up beautifully in the oven and stay soft inside. Serve them warm with sour cream, berries, or a drizzle of honey.
Ingredients
- 200 g (7 oz) cottage cheese
- 2 tbsp sugar
- 30 g (1 oz / 2 tbsp) butter, melted
- 2 eggs
- 150 g (5.3 oz / about 2/3 cup) sour cream
- 3 tbsp semolina
- 1 tsp baking powder (scant)
- 1 tsp vanilla sugar
- A pinch of salt
- Vegetable oil, for the molds
Instructions
- Mash the cottage cheese with a fork, then add the sugar, melted butter, sour cream, and eggs; mix well.
- In a separate bowl, combine the semolina with the baking powder, vanilla sugar, and salt; fold into the cheese mixture and rest for 5-10 minutes so the semolina swells.
- Grease the molds with oil, spoon in the mixture, and bake in a preheated oven at 180 C (350 F) for about 25-35 minutes until golden.
Tips
- Drain the cottage cheese well so the batter is thick and the syrniki hold their shape.
- Let the batter rest for 5-10 minutes so the semolina swells and the texture turns tender.
- Do not overbake — the centers should be just set and will firm up as they cool.
Nutrition: per 100 g: 141 kcal, protein 15 g, fat 6 g, carbs 7 g
For more cottage cheese breakfasts, try Cottage Cheese and Oat Pancake with Apple and Berry Cottage Cheese Vatrushki. For more breakfast inspiration, visit Serious Eats.