Syrniki Food

UKRAINIAN SYRNIKI RECIPE (CHEESE PANCAKES)

Steps:

• In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar and salt.
• Place baking soda in a small bowl and add vinegar; give it a stir as it fizzes. Add this mixture to the cheese mix.
• With a hand-held electric mixer, mix until uniform consistency. Stir in the raisins with a spoon. It will still have some little cheese clumps.
• Heat a large skillet over medium heat, add 2-3 Tbsp extra light olive oil.
• Add 1/2 cup flour to a small bowl. Place a heaping tablespoon of flat ice cream scoop of the cheese mixture into the flour. Reach into the bowl and sprinkle flour over the top of the pancake. With Well-floured hands, remove excess flour by gently transferring the pancake from one hand to another.
• Once the skillet and oil are hot, place patties directly into the skillet as you mold them. Saute until golden brown, about 3-4 minutes each side, flipping once during cooking.
• Transfer to a plate and serve with your favorite toppings like sour cream, fruit and powdered sugar.

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.

SYRNIKI

Steps:

• If the cottage cheese is too wet, drain it for at least 2 hours in cheesecloth.
• Before removing it from the cheesecloth, squeeze it well to get rid of its water.
• Place the cottage cheese in a large bowl, and mash it vigorously using a potato masher to rid it of any lumps.
• Add the flour, baking powder, egg yolks, sugar and salt.
• Mix well.
• The dough should be very smooth and should not stick to the hands. If necessary, for example, if the cottage cheese is too oily or too wet, add a little sifted flour.
• Sprinkle the work surface with 3 tablespoons of flour.
• Give the dough the shape of a large sausage with a diameter of about 2 inches (5 cm).
• Cut slices about 1 cm (½ inch) thick.
• Add the two remaining tablespoons of flour on the work surface.
• Pass each slice thus obtained in the flour.
• Heat the butter or oil in a pan over medium heat.
• Fry the syrniki for 4 to 5 minutes per side.
• Serve with smetana, jam, and berries (example: blackcurrant, raspberries, blackberries, and/or cranberries).

SYRNIKI

Steps:

• Strain or process quark cheese through a sieve or meat grinder to achieve a powdery consistency. Mix quark cheese, 2/3 cup flour, sugar, raisins, eggs, baking soda, vanilla extract, and salt together in a bowl until batter is well mixed.
• Pour 1/4 cup flour into a small bowl.
• Roll batter, about 2 tablespoons per serving, into a ball and roll in flour until coated. Flatten each ball into a 2-inch patty, squaring off the edges.
• Heat about 1 1/2 tablespoons oil in a skillet over medium-low heat. Fry patties, working in batches, in the hot oil until dark brown and a shell has formed, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining oil and patties.

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.

SYRNIKI (Сырники / FARMER'S CHEESE PANCAKES)

Steps:

• In a medium bowl, beat the egg yolks into the farmer's cheese, then stir in the sugar. Mix together 1⁄2 cup of the flour, the baking powder, and the salt and add to the cheese mixture. If the mixture seems dry, add a little heavy cream.
• Place the butter and oil over medium-low heat in a large nonstick skillet and melt the butter.
• Sprinkle the remaining 1⁄4 cup flour onto a plate and dust your hands with some flour, too. With your hands or a spoon, scoop out about 2 tablespoons of the batter and set the mound on the floured plate. Use your hands to gently shape it into a round patty about 2 inches in diameter and coat it lightly on all sides with flour. Repeat with the remaining batter.
• Carefully transfer the patties to the pan and cook them slowly until the undersides are browned, about 3 minutes. Turn with a spatula and cook until the other sides are browned, 3 to 4 minutes more. Serve immediately, with sour cream.

SYRNIKI

Steps:

• Serve immediately with your favorite syrup, fruit or whipped cream.

RUSSIAN SYRNIKI

Steps:

• Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
• Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 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.