Syrniki with honey
5 servings
40 minutes
Let's solve this puzzle once and for all: the root "syr" (or "sir") in the name of this dish in most Slavic languages denotes various types of fermented milk products, including cottage cheese, but in Russian it stopped being used in this sense quite early. Syrniki are also called tvorozhniki, but the essence does not change: high-quality cottage cheese, a little flour, an egg and sugar. It is also good to add semolina to the syrniki during cooking: it helps them keep their shape and not turn into a curd mush in the pan. Before serving, you can warm up the honey a little: it will become more pliable and interesting to taste.
1
Squeeze the cottage cheese through cheesecloth to remove excess liquid if it's not dry enough. Then blend it for a more uniform texture of the cheese pancakes.
- Curd cheese (tvorog): 500 g
2
Add an egg, sugar, a pinch of salt, and vanillin to the cottage cheese and mix.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Salt: pinch
- Vanillin: 1 g
3
Add semolina, mix again and let it sit for 10-15 minutes for the semolina to swell.
- Semolina: 2 tablespoons
4
Roll the cottage cheese mixture into balls and coat them in a small amount of flour.
- Wheat flour: to taste
5
Heat vegetable and butter in a pan.
- Vegetable oil: 30 ml
- Butter: 30 g
6
Fry the cheese pancakes on both sides until golden brown.
7
Transfer the cheese pancakes to a baking sheet and send them to an oven preheated to 180 degrees for 10-15 minutes.
8
Serve the ready syrniki cold or hot with honey.
- Honey: to taste
