These baked cottage cheese pancakes are a cozy cross between breakfast and dessert. Golden-seared syrniki nestle into a sweet sour-cream sauce and bake until soft, creamy, and lightly golden.
If you enjoy cottage cheese bakes, you will love our no-bake chocolate banana cottage cheese dessert — and for another chocolate fix, try the quick chocolate cake with dulce de leche cream. For more baking ideas, browse the recipes at Allrecipes.
Ingredients
- For the pancakes:
- 400 g (14 oz) cottage cheese (5% fat or higher)
- 1 egg
- 2 tbsp semolina
- 2 tbsp sugar
- 1 tbsp shredded coconut
- Flour, for shaping only
- For the sauce:
- 200 g (3/4 cup) sour cream (20%)
- 125 g (1/2 cup) plain yogurt
- 1 egg
- 2 tsp powdered sugar
Instructions
- Shape the cottage cheese mixture into thick pancakes (syrniki) and sear in a hot skillet for about 1 minute per side until golden.
- Whisk all the sauce ingredients together and pour into a baking dish.
- Nestle the pancakes halfway into the sauce.
- Bake at 190°C (375°F) for 20 minutes until set and lightly golden.
Tips
- Use a dry, well-drained cottage cheese so the pancakes hold their shape — if yours is watery, drain it in a sieve first.
- Do not skip the sear: browning the pancakes before baking builds flavor and keeps them from falling apart in the sauce.
- Serve warm with fresh berries, and find more syrniki-style ideas at Serious Eats.
Nutrition (per 100 g): 141 kcal, protein 15 g, fat 6 g, carbs 7 g