These mini cottage cheese pancakes, known as syrniki, are golden, fluffy, and packed with protein — a breakfast worth waking up for. Made with dry-pressed cottage cheese and rice flour, they turn delicately crisp outside while staying soft inside. Top them with berries and a drizzle of condensed milk for pure morning comfort. Love cottage cheese breakfasts? Try our fluffy cottage cheese muffins and classic cottage cheese casserole.
Ingredients
- 1 egg yolk
- 343 g (12 oz) block cottage cheese (dry-pressed)
- 35 g (3 tbsp) rice flour, plus 5 g for dusting
- 2 g vanillin
- Pinch of salt
- Sweetener to taste
- 2 g (1/2 tsp) coconut oil for frying
Instructions
- Place the cottage cheese between paper towels and press firmly to remove excess moisture.
- Add all remaining ingredients and form small puck-shaped mini pancakes; dust lightly with flour.
- Fry in coconut oil over medium heat on both sides until golden.
- Serve with strawberries, kiwi, condensed milk, and almond flakes.
Tips
- Press the cottage cheese firmly between paper towels — excess moisture is the enemy of fluffy syrniki.
- Keep the pancakes small and puck-shaped so they cook through without burning on the outside.
- Dust your hands lightly with flour when shaping to prevent sticking. Find more pancake inspiration at Allrecipes.
Nutrition
Nutrition per 100 g: 197.5 kcal | Protein 13.8 g | Fat 10.3 g | Carbs 12.2 g
For a sweet baked treat, our baked cottage cheese donuts are another family favorite.
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