Russian Syrniki Cheese Pancakes and Strawberry Sauce
Recipe Type: Breakfast
Cuisine: Russian
Soft, tender Russian syrniki are pancakes made with farmer's cheese. Serve with a simple strawberry sauce for a new kind of sweet breakfast.
For syrniki:
  • 400 grams or 2 cups farmer's cheese
  • 1 egg
  • 2 teaspoons bourbon vanilla sugar
  • a pinch of salt
  • ½ teaspoon baking soda
  • ½ teaspoon lemon juice
  • 5 tablespoons wheat flour
  • 1-2 tablespoons brown sugar (optional)
  • 2-3 tablespoons vegetable oil to fry (I use sunflower oil)
  • extra flour for dredging
For the sauce:
  • Click the link above for the recipe.
  1. Make the sauce: In a saucepan, combine quartered strawberries, brown sugar and lemon juice. Cut the vanilla pod lengthwise and scrub the seeds, adding both the pod and the seeds to the pot. Bring to a boil over medium-high heat, stirring occasionally. Lower the heat and place a couple tablespoons strawberry juice in a small bowl. Add flour and mix well. Add the strawberry juice-flour mixture to the sauce and stir well. Cook for about 8-10 minutes, stirring occasionally, until thickened and reduced in volume. Discard the vanilla pod once the sauce is ready. Refrigerate in a sealed container for one week.
  2. In a large bowl, combine farmers's cheese, egg, bourbon vanilla sugar and salt. Use a fork to break the farmer's cheese if needed. In a spoon, combine baking soda with lemon juice and wait until it bubbles up, then add to the mixture. Add sugar if desired. Gradually add flour, until the mixture is soft but not too thin.
  3. Heat a large frying pan over medium heat and add a lug of vegetable oil. Prepare a well-floured surface to place the syrniki on (I use a big plate). Take a tablespoon of the batter and put it in your dry and well-floured hands. Form a ball and press it to form a patty. Continue with the rest of the batter.
  4. Fry syrniki for about 5 minutes each side, covering the pan in the end to make them softer and juicier. Serve with strawberry vanilla sauce or any other topping of your choice. Enjoy!
Recipe by Honest Cooking at