Farmer's Cheese Pancakes with Sour Cream
Tender pancakes made from 9% farmer's cheese, pan-fried to a golden crust and served with sour cream.
- Time
- 25 min
- Serving
- 555 kcal
- Ingredients
- ≈ $1.76
- Protein
- 31 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 150 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 30 g
- 4 Sugar 10 g
- 5 Sunflower oil 10 ml
- 6 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the farmer's cheese with a fork until crumbly, then mix in 1 egg, 1 tbsp sugar, ½ tsp salt, and 20 g flour to form a firm, cohesive dough that holds shape.
Sprinkle the remaining flour onto a plate. Shape the dough into 3–4 small patties (~1.5 cm thick) and roll them in flour.
Heat a skillet over medium heat for 1 minute, then add 1 tbsp sunflower oil.
Place the patties in the skillet and fry for 3–4 minutes until golden brown.
Flip, reduce heat to low, and cook another 3–4 minutes until fully done inside.
Serve warm with sour6 cream.
Tips
- Why it works
- Mash the cottage cheese well to remove lumps. Uneven texture makes syrniki crumbly and hard to flip. Use a fork for speed, but press firmly to avoid air pockets.
- Substitutions
- Replace sugar with 10g honey for a deeper flavor, or use 150g low-fat cottage cheese (add 5g flour to bind). Skip sugar if you prefer savory.
- Common mistakes
- Overmixing the dough makes syrniki tough; stop when just combined. Notice by dough pulling away from your fingers when kneaded.
- Storing and reheating
- Eat fresh or refrigerate for 2 days; reheat in a dry pan 2 minutes per side. Freezing ruins texture. Dry out too quickly.
- Serve with
- Pair with sliced cucumber and a sprinkle of dill for a light lunch. Works as a side for fried fish or pickled vegetables.
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