Buckwheat cheesecakes with blueberries (gluten free)
2 servings
20 minutes
Buckwheat flour syrniki with blueberries are a delicate, aromatic dish of Russian cuisine that combines traditions and modern culinary trends. Buckwheat flour gives them a light nutty flavor, while blueberries add freshness and pleasant acidity. Historically, syrniki were made with wheat flour, but over time chefs began experimenting to create gluten-free alternatives suitable for people with gluten intolerance. These syrniki are especially good for breakfast or as a light dessert and pair wonderfully with jam, sour cream, or fresh berries. They turn out soft inside with a crispy crust outside, filling the home with a cozy aroma. They need to be cooked carefully since buckwheat flour doesn't hold shape easily, but with experience they come out perfect!
1
We mash the cottage cheese and egg with a fork. You can use a blender, but I really like the grainy texture and try to preserve it.
- Chicken egg: 1 piece
- Dry cottage cheese: 200 g
2
We add a little salt, honey or sweetener, flour, and carefully add the berries. The amount of flour depends on your preference. I like soft cheese pancakes with a crust, so I add a spoonful. If you prefer dense ones, add two or three heaping spoons.
- Buckwheat flour: 30 g
- Blueberry: to taste
3
We make cheese pancakes and coat them in flour. Be careful: buckwheat flour doesn't bind the dough at all; my first pancakes fell apart, but now I'm a guru of buckwheat baking and my pancakes come out neat. We fry them on low heat to cook well.
- Buckwheat flour: 30 g
4
Serve with jam, sour cream, berries, or whatever you like!