Syrniki Russian Pancakes Gluten Free Low Gi Food

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.

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

Steps:

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

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.

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.

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.

RUSSIAN PANCAKES

Steps:

• In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
• Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
• Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!

RUSSIAN POTATO PANCAKES

Steps:

• In large bowl toss potatoes with lemon juice.
• Grate onion; squeeze out liquid and discard. Add grated onion to bowl with potatoes.
• Mix in remaining ingredients except oil.
• Heat 1/2 inch oil in large skillet over medium-high heat. Portion 1/4-cup measures of potato mixture into hot oil, spacing apart. Cook until golden brown, about 3 minutes on each side, turning once. Drain on paper towels.
• Keep hot on baking sheet in 325 degree oven. Repeat with remaining potato mixture, adding oil to skillet, as needed. Serve with applesauce, if desired.

GRANDMA'S RUSSIAN PANCAKES (THIN STYLE)

Steps:

• Beat eggs a little, add sugar and half of milk and beat again.
• Sift flour, baking powder and salt, add to egg mixture and beat till smooth.
• Then add balance of milk, the melted butter and vanilla and mix until smooth.
• Heat a very lightly greased 6 or 8 inch skillet over medium heat. Remove pan from heat and pour 2-3 tablespoons of batter into the center of skillet, then lift and tilt the skillet to spread the batter.
• Return pan to heat and cook till bottom is light brown (about 1 minute). Turn pancake with a spatula and cook other side for about 30 seconds. Turn out onto paper towel.
• Repeat with remaining batter, greasing skillet occasionally and stirring.
• batter as needed.

SYRNIKI WITH POTATO

Steps:

• First clean and peel the potatoes and boil in salted water, drain and mash.
• Then drain the cottage cheese, sieve to remove lumps, and mix it with the mashed potato.
• Beat in raw egg, salt, sugar and half the flour. (For the sweeter version add raisins and more sugar now.)
• Stir well to form a stiff paste.
• Work on a floured surface and flatten into thick pancakes about 3 inches in diameter.
• Coat them with flour and fry in butter on each side until golden brown.
• Serve hot with sour cream well chilled.