🥞 Syrniki (Slavic Cheese Pancakes)

A taste of a slow, cozy morning.

There is a special kind of magic in a Slavic kitchen, the ability to turn the humblest ingredients into pure comfort. And nothing says comfort quite like syrniki. These are not your typical fluffy pancakes; they are little clouds of sweet and tangy farmer's cheese (tvorog), held together with just a bit of flour and egg, then pan-fried in butter until golden and slightly crisp on the outside, with a soft, warm, curd-like center.

Served hot with a generous dollop of cold sour cream and a spoonful of berry jam, syrniki are the taste of childhood, of slow weekend mornings, and of a grandmother's love on a plate.

🌿 Ingredients

• 500g (about 2 cups) farmer's cheese (tvorog), as dry as possible
• 1 large egg
• 3-4 tablespoons all-purpose flour, plus more for dusting
• 2-3 tablespoons sugar (adjust to your sweetness preference)
• 1 teaspoon vanilla extract
• A pinch of salt
• Butter or neutral oil for frying

For Serving:

• Sour cream (smetana)
• Jam (varenye), honey, or maple syrup
• Powdered sugar
• Fresh berries

🔥 How to Make It

1. Prepare the Cheese: The key to good syrniki is dry cheese. If your farmer's cheese seems wet, place it in a cheesecloth or a fine-mesh sieve and gently press out as much liquid (whey) as you can.
2. Mix the Dough: In a medium bowl, combine the farmer's cheese, egg, sugar, vanilla extract, and salt. Mix well with a fork until everything is incorporated.
3. Add the Flour: Sprinkle in 3 tablespoons of flour and mix until a soft, slightly sticky dough forms. Be careful not to add too much flour, or the syrniki will be tough and rubbery. The dough should just barely come together.
4. Shape the Patties: Lightly flour your hands and a clean work surface. Scoop a heaping tablespoon of the cheese mixture and roll it into a ball. Gently flatten it into a small, thick disk, about 1-1.5 cm (½ inch) thick. Lightly dust each side of the patty with flour.
5. Fry to Golden Perfection: Heat a generous knob of butter or a splash of oil in a skillet over medium heat. Once the butter is sizzling, carefully place the syrniki in the pan, leaving some space between them.
6. Cook Slowly: Fry for 3-5 minutes on each side, until they are beautifully golden-brown and cooked through. Don't rush them on high heat, as the outside will burn before the inside is warm and soft.
7. Serve Immediately: Syrniki are best served fresh and hot from the pan. Arrange them on a plate and serve with your favorite toppings.

🧙‍♀️ Notes from the Old World:

The soul of syrniki is the tvorog. A good, dry, full-fat farmer's cheese will make all the difference. Some grandmothers would add a handful of raisins (pre-soaked in hot water) or a bit of lemon zest to the dough for extra flavor. Don't be afraid if the dough is a bit sticky and tricky to work with; a light hand and a well-floured surface are your best friends. These are meant to be rustic and imperfect, a testament to the simple, heartfelt cooking of the old world.