These classic syrniki are the cottage cheese pancakes every breakfast lover should know: crisp and golden outside, soft and creamy inside, made with simple farmer’s cheese, eggs, and a touch of vanilla. Serve them warm with sour cream and fresh berries for a slow-morning treat. If you enjoy cottage cheese breakfasts like my mini cottage cheese pancakes (syrniki), this classic version is a must-try.
Ingredients
- 500 g (1.1 lb) cottage cheese (farmer’s cheese)
- 2 eggs
- 3 tbsp sugar
- 4 tbsp all-purpose flour, plus more for dusting
- 1 tsp vanilla extract
- Pinch of salt
- Oil or butter for frying
- Sour cream and berries, to serve
Instructions
- Press the cottage cheese through a sieve or blend smooth.
- Mix with eggs, sugar, vanilla, salt, and flour into a soft dough.
- Dust hands with flour, shape small patties, and coat lightly in flour.
- Fry in a little oil over medium heat 3-4 minutes per side until golden brown.
- Serve warm with sour cream and fresh berries.
Tips
Press the cottage cheese through a sieve or blend it smooth — a lump-free curd makes tender, even syrniki. For another cottage cheese favorite, try my healthy cottage cheese waffles.
Dust your hands with flour and keep the patties small so they cook through without burning. Serious Eats has great guides on pan-frying delicate batters.
Fry over medium heat and don’t crowd the pan — golden crusts need space. Serve warm with sour cream and berries, and find more breakfast ideas at Allrecipes, or try my fluffy cottage cheese muffins next.
Nutrition per 100 g: 198 kcal, 11.2 g protein, 8.4 g fat, 17.6 g carbs.