Syrniki with lingonberry-rosemary jam
2 servings
15 minutes
Syrniki - a story about the perfect breakfast. The story is even somewhat religious: to fry or to bake? With flour or without? These disputes easily bring to a white heat - except perhaps for those who prefer scrambled eggs. This recipe calls for adding flour, frying, and baking. And these syrniki are also sprinkled with pepper, so that they awaken the appetite even in those who do not eat fermented milk products at all
1
Put cottage cheese, egg, 30 grams of flour, and sugar in a bowl. Add a little salt and the seeds from half a vanilla pod. Mix everything thoroughly by hand until homogeneous. Roll the cottage cheese mixture into a tight ball and drop it into the bowl from a small height several times, as done with minced meat for cutlets — to saturate the ball with oxygen.
- Cottage cheese: 250 g
- Chicken egg: 1 piece
- Wheat flour: 70 g
- Sugar: 70 g
- Salt: to taste
- Vanilla pod: 0.5 piece
2
Sprinkle flour on the work surface, slightly moisten your hands with water so the flour sticks. Shape four cheese pancakes from the cottage cheese mixture: first roll the dough like a snowball, then flatten it, and finally roll it on the table between your palms to make it round.
- Wheat flour: 70 g
3
In a heated saucepan, add 50 grams of honey and leaves from half a sprig of rosemary. After a minute, add lingonberries, 10 grams of butter, and mix thoroughly. Squeeze some lemon juice and lightly sprinkle with freshly ground pepper. Cook for five minutes on low heat.
- Honey: 55 g
- Rosemary: 1 stem
- Cowberry: 100 g
- Butter: 35 g
- Lemon juice: 0.3 teaspoon
- Ground black pepper: to taste
4
Place 25 grams of butter in a heated pan, add half a vanilla pod without seeds, lay out the cheese pancakes, and fry them in the butter foam for three minutes on each side until golden brown, occasionally rotating the pan to prevent sticking. After that, send them to an oven preheated to 180 degrees for seven minutes.
- Butter: 35 g
- Vanilla pod: 0.5 piece
5
Drizzle some honey on the plate. Sprinkle poppy seeds and roll them around the plate to stick to the honey. Place the cheese pancakes in the center and generously pour jam on top. Garnish with rosemary leaves and sprinkle the jam with a little freshly ground pepper — and serve while the pancakes are still warm.
- Honey: 55 g
- Poppy: 3 g
- Rosemary: 1 stem
- Ground black pepper: to taste