Syrniki knizhkoyu
6 servings
60 minutes
In the book by Vlad Piskunov "Russian cuisine. The best in 500 years" this recipe is called "Syrniki knizhkoyu". The name is taken from the classic book on housekeeping by Pelageya Aleksandrova-Ipatyeva and is explained very simply: in the old days, any pancakes made with milk and its derivatives were often called syrniki (and what we all thought of were cheese pancakes), and why a book - apparently, the pancakes folded into a triangle resembled stitched together notebooks. In fact, a very convenient recipe: buy 2 liters of milk, ferment for a couple of days - and now both the whey for the dough and the cottage cheese for the filling are ready.
1
From 2 liters of sour milk, the exact amount of fresh cottage cheese is obtained, and the whey can be used to make pancake batter.
- Cottage cheese: 500 g
- Serum: 1.5 l
2
Dissolve yeast in warm water, add a spoon of sugar. Let the yeast activate for about 15 minutes. Then mix all ingredients (pour whey to a consistency of liquid sour cream) using a mixer and place in a warm place for about an hour. You will need to stir the dough a couple of times to let it settle.
- Fresh yeast: 20 g
- Sugar: 4 tablespoons
- Serum: 1.5 l
- Wheat flour: 500 g
- Chicken egg: 3 pieces
3
Add the whey to achieve the desired consistency of the dough. The dough should be as thick as fresh kefir and bubble well.
- Serum: 1.5 l
4
Fry pancakes in a pancake pan, greasing it with vegetable oil.
- Vegetable oil: 50 ml
5
Remove the pancake from the pan and place it on a large flat plate.
6
Spread a thin layer of sweetened cottage cheese on one half of the pancake. Fold the pancake in half, covering the spread half with the unspread half. Now spread cottage cheese on the folded pancake and fold it again to form a triangle (or more precisely, a sector).
- Cottage cheese: 500 g
7
Place the folded pancake on the plate.
8
Before serving, heat the triangles in butter and serve as usual — with sour cream, honey, or jam.
- Butter: 50 g