Syrniki Russian Pancakes Gluten Free Low Gi Recipes

RAISIN-STUDDED SYRNIKI

Steps:

• Mix the well-drained lactose-free ricotta with the eggs, sugar and baking powder, and see if mixture is runny.
• Start adding 1/2 cup of gluten-free flour mix, or regular flour. Mix well. If the mixture is still runny and drips off the spoon, add more flour. Continue adding flour until you can pick up the mixture with clean hands and form it into patties, without it sticking too much.
• Add raisins. Mix well, and once again, check for runiness.
• Heat up a frying pan w 2-3 Tbs of oil. These fritters need a lot of it, so don't hold back.
• Form the fritters in your hands. If batter sticks too much, add more flour. You should be able to move it from hand to hand with minimal stickiness.
• Fry on medium heat until browned one on side, about 3 minutes. Turn fritters over with a clean spatula; if they're sticking too much, you should add more flour to the rest of the batter.
• Lower heat to low-medium, and fry on the other side until both sides of the fritters are brown, and the fritters are easy to remove from the skillet.
• Blot with a clean paper towel. Let cool for about 2 minutes, and dig into the syrniki with some buckwheat honey, maple syrup, or your favourite jam.

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 - RUSSIAN PANCAKES (GLUTEN-FREE, LOW-GI)

Steps:

• In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
• Add flour, sugar, baking powder and salt and mix well.
• Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
• Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm) diameter with a spoon.
• When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
• While cooking pancakes, place blueberries, water (if using fresh blueberries), lemon juice and sugar in a small pan.
• Cook on medium heat until bubbly and the blueberries are breaking down.
• Dissolve cornstarch in water, add to the pan and stir.
• Turn off the heat when the sauce is thickened.
• Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
• Infuse love and serve immediately.