Russian Ricotta Cheese Pancakes Recipe For Syrniki

RUSSIAN CHEESE PANCAKES (SYRNIKI)

Steps:

• Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
• Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
• Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.

SYRNIKI RECIPE (RUSSIAN CHEESE PANCAKES)

Steps:

• Prepare the batter: In a large bowl, crumble the farmers cheese into little pieces with a fork. Add 2 eggs and mix well. Add ½ cup flour (reserve ⅓ cup for step 2), sugar, and salt. Mix well, using the fork to break apart any clumps of flour or farmer's cheese. Add raisins, if using. The 'batter' will be thick like dough, not like traditional pancake batter.
• Form the syrniki pancakes: Prepare a small bowl with about ⅓ cup flour - you will use it to dredge the pancakes. Scoop out approximately ¼ cup pancake dough at a time. (See recipe notes below) Use your hands to gently flatten the dough into a small patty. Dredge the pancake with flour on both sides. Shake off the extra flour and set aside until you are ready to cook the syrniki pancakes.
• Cook the syrniki pancakes: In a large skillet, heat 3-4 tablespoons of vegetable oil, and gently place the flour-dredged cheese pancakes into the pan using a spatula. Cook on medium-low heat for about 4-5 minutes per side, or until each side is golden brown. Place on a paper towel to cool. Do not crowd the pancakes - cook them in 2-3 batches if necessary.
• To serve, sprinkle with powdered sugar, or drizzle with maple syrup, honey, whipped cream. Or try these syrniki the traditional Russian way - with sour cream and your favorite fruit preserves.

RUSSIAN RICOTTA CHEESE PANCAKES RECIPE FOR SYRNIKI

Steps:

• Sift 40 g flour and baking powder into a large mixing bowl then add caster sugar and salt and combine.
• Add the cheeses and egg yolk and use a fork to incorporate, then, using a hand-mixer, beat until everything is thoroughly combined. The pancake batter should be sticky, not dry; if dry, add a tablespoon or two of sour cream.
• Generously dust your kitchen workspace with the rest of the flour, then, working quickly, scoop out 1 tablespoon of pancake batter, shape it into a round patty of 1cm thickness and 5-6cm in diameter, ensuring it's coated completely in flour. Set aside on the floured surface.
• Repeat until you've used all the mixture, adding more flour to your work surface if necessary so the pancake patties don't stick.
• Melt the butter and add the oil to a frying pan on medium heat. When it's hot enough - test by adding a little of the mixture, which will sizzle when ready - transfer 3-4 patties and fry for a minute (or less) until golden brown, taking care not to burn them.
• Use a spatula to turn your pancakes over to cook the other side. They should be crispy on the outside but soft and fluffy within.
• Transfer them to a wire rack covered with a kitchen towel to soak up any excess oil, then repeat with the next batch, adding more butter and oil if needed.
• Dust the pancakes with icing sugar and serve immediately with sour cream and jam.

SIRNIKI (RUSSIAN CHEESE PANCAKES)

Steps:

• In a food processor, pulse the farmer�s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
• Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½ï¿½ balls of dough into the flour, roll them round, and flatten to about 3/8� thick. Place them on a plate in a single layer until all the patties are all formed.
• Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
• Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
• NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
• About the Times, Prep time is mostly frying time, and Passive time is the chilling time.