syrniki
(still recipe-testing)
ingredients
- 350g pressed farmer’s cheese
- 2 yolks + enough white to make the total be 50g
- 45g sugar
- 2g salt (3/4 tsp Diamond Crystal Kosher or a heaping 1/4 tsp table salt)
- 1/2 tsp vanilla extract
- 35g flour
- 35g raisins
recipe
- Mix the farmer’s cheese, eggs, sugar, salt and vanilla with a potato masher.
- Stir in the flour with a spatula. Stir in the raisins.
- Cover a baking sheet or cutting board with a parchment paper or foil and sprinkle with flour.
- Flour the counter generously, dump the mixture onto it and roll into a thick log that is 8-9 inches long (20-23cm).
- Cut into one inch slices and shape into cakes as shown in the video.
- Place onto the prepared parchment paper.
- Cook right away or refrigerate overnight.
- If refrigerating, cover loosely with plastic wrap after the first 30 minutes.
- Set a large non-stick skillet over medium heat.
- Add some butter and oil and wait for the butter to melt and foam.
- Add the syrniki.
- Reduce heat to low, cover and cook until brown, about 5 min.
- Flip, wipe the moisture on the inside of the lid, cover, and brown the other side, about 5 min.
- Remove to a plate and serve with sour cream and jam.
tips
- though these are known as russian pancakes, the texture is nowhere close to your american pancakes.
- the traditional dish also adds raisins to the misture but i’m not a fan of raisins so i do without them.