The best syrniki
4 servings
50 minutes
Recipe from the book by Vasily Emelyanenko "Favorite dishes. Selected recipes.
1
It's very important to find the right cottage cheese for making pancakes that you will like. I use cottage cheese with 4-5% fat content, soft, with not very large curds. The cottage cheese should be not wet but a bit dry. You can strain it overnight and put it in the fridge to remove excess moisture.
2
Add 20 grams of flour to the cottage cheese. If you realize that the moisture is slightly more than needed, you will need to add a little more flour.
- Wheat flour: 20 g
- Wheat flour: 20 g
3
Be careful with sugar. If you make syrniki from melted cottage cheese, you can use brown cane sugar. If you use white cottage cheese, it's best to use white sugar.
- Sugar: 20 g
4
Add vanilla extract to taste, it can be replaced with vanilla sugar.
- Vanilla sugar: 1 teaspoon
5
Add half of the yolk and a pinch of salt for flavor. Mix the mass. The main thing is not to overmix. Form a ball from the mass.
- Egg yolk: 0.5 piece
- Salt: to taste
6
Place the ball on a floured table and roll it in flour to form a 'sausage' with your hands. Cut the 'sausage' into three pieces with a knife. Roll each piece in flour and shape it using a salad ring.
- Wheat flour: 20 g
7
Pour a little vegetable oil into the pan and add a piece of butter. Once the butter has melted, transfer the cheese pancakes to the pan with a spatula. There's no need to fry them too hard.
- Vegetable oil: to taste
- Butter: to taste
8
Lightly brown and place the cheese pancakes on a baking sheet lined with parchment. Bake in the oven at 180 degrees for 5 minutes (no more).
9
The shape does not change. They look magnificent. Transfer them to a plate and place sour cream and peach jam next to it.
- Sour cream 30%: 1 tablespoon
- Jam: to taste
10
Grate some lemon zest on top using a fine grater. Garnish with sumac.
- Lemon zest: to taste
- Sumac: to taste