Lazy Pan-Fried Cottage Cheese Pancakes
Quick cottage cheese pancakes without shaping—just spoon the batter directly onto the skillet. Soft inside, golden outside.
- Time
- 15 min
- Serving
- 641 kcal
- Ingredients
- ≈ $2.26
- Protein
- 40 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 200 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 35 g
- 4 Sugar 12 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 6 Sunflower oil 8 ml
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash cottage1 cheese with a fork, then mix in egg, sugar, and salt.
Stir in flour until the batter is thick and sticky.
Heat a skillet with oil over medium heat.
Spoon small dollops of batter onto the skillet, leaving space between them.
Pan-fry for 3–4 minutes per side until golden brown.
Flip, cover, and cook another 3–4 minutes until the center is set.
Serve hot with sour5 cream.
Tips
- Why it works
- Mash the cottage cheese with the egg using a fork so the mixture is smooth and doesn't fall apart when frying. If you leave lumps, the syrniki turn dry inside.
- Substitutions
- Replace the flour with 30 g of rolled oats. The syrniki are less fluffy, but stay soft. Use butter instead of sunflower oil, but watch that it doesn't burn.
- Common mistakes
- If the syrniki don't brown on the first side, the heat is too low. Check after 2 minutes: the crust should be golden.
- Storing and reheating
- Keep in the fridge for 2 days, covered with a damp napkin. Reheat in the microwave for 1 minute or in a pan for 2 minutes without oil.
- Serve with
- Serve with tea for breakfast or as an afternoon snack when you want something sweet without effort.
Comments 0
Sign in to leave a comment.
No comments yet.