🥞 Syrniki
Syrniki are small, thick pancakes made from quark (tvorog) bound with egg, a little flour, sugar and vanilla, then pan-fried until golden. The outside is lightly crisp while the inside stays soft, creamy and gently tangy. They are a favourite breakfast across Eastern Europe, served warm with a spoonful of sour cream and often jam or fresh berries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g quark (tvorog)
- 1 egg
- 50 g flour, plus extra for dusting
- 2 tbsp sugar
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp oil
- 120 g sour cream to serve
Method
- Mash the quark with a fork until fairly smooth.
- Mix in the egg, sugar, vanilla, salt and flour to a soft dough.
- Shape into patties about 1.5 cm thick and dust lightly with flour.
- Fry in oil over medium heat for 3–4 minutes per side until golden.
- Serve warm with sour cream.
How to make it lighter
- Use low-fat quark and a non-stick pan with just a teaspoon of oil.
- Top with fresh berries instead of jam and use less sour cream.
- Bake them at 180 °C for about 20 minutes instead of frying.
History
Syrniki come from the Slavic tradition of fresh farmer's cheese, and the name derives from the old word for cheese, syr. They are eaten today in Ukraine, Russia, Belarus and neighbouring countries as an everyday breakfast or dessert.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →