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Syrniki (Farmer’s Cheese Pancakes)

I love making Syrniki (Farmer's Cheese Pancakes) because they’re both nostalgic and practical. They come together in minutes, and the flavor takes me straight back to my childhood kitchen. A little sour cream on top makes them just right.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 6
Course: Breakfast
Cuisine: european, russian, ukranian
Ingredients Method Notes

Ingredients
  

  • 500 grams farmer's cheese
  • 50 grams semolina manka
  • 2 tbl flour plus more for dusting, you can use all-purpose flour
  • 2-3 tbl sugar depending how sweet you want them
  • salt a pinch
  • 1 egg
  • 2 tsp  vanilla extract or vanilla sugar
  • 1/3 cup golden raisins optional
  • oil for frying, light olive oil or avocado oil

Method
 

  1. Add the farmer’s cheese in a large bowl and break it up with a fork to ensure there aren’t any big clumps of cheese. Then add the rest of the ingredients and mix it very well until you get a smooth batter. The syrniki batter will be thick. You can use a fork or a handheld mixer (I prefer to use a fork because I like the little clumps of cheese)
  2. Flour a cutting board, then use an ice cream scoop to portion the syrniki. This will help to get beautiful and even syrniki throughout. Place the batter into your palm and roll it into a ball. Place the syrniki on the floured board and use the bottom of a glass to slightly press down on it to give it it’s shape. You want the syrniki to still be thick but with flat tops. Dust flour on top and the sides. 
  3. Heat a large pan on medium heat, drizzle in 2 tablespoons of oil, and fry the syrniki for 3 minutes on both sides or until golden brown. Place them on a paper towel to drain any excess oil, dust with powdered sugar, and Enjoy while they are warm! 
    Serve (farmer’s cheese pancakes) with fresh berries, fruit preserves, maple syrup, sour cream, or Greek yogurt!

Notes

  • You can buy store-bought farmer's cheese, but I love making my own at home using my homemade farmer's cheese recipe.
  • Drain the cheese well. If your farmer’s cheese or ricotta has extra moisture, press it through cheesecloth or a fine sieve so the batter stays thick and easy to shape.
  • Don’t overmix. A few small cheese clumps give syrniki their signature texture and creamy bite.
  • Use semolina sparingly. It helps keep the pancakes fluffy, but too much can make them dense.
  • Chill the batter. Letting it rest for 10–15 minutes helps the semolina absorb moisture and makes shaping easier.
  • Flour lightly. Dusting the board and the syrniki prevents sticking without adding too much flour to the dough.
  • Keep the pan at medium heat. Too hot, and the outside will brown before the inside cooks through.
  • Flip gently. Use a thin spatula and turn them once to keep their shape and golden crust.
  • Serve warm. Syrniki taste best right out of the pan with sour cream, jam, or fresh fruit.
  • Make ahead. Shape and freeze uncooked syrniki on a tray, then store them in a sealed bag. Fry straight from frozen when ready.
  • Reheat leftovers. Warm them in a skillet or toaster oven for a few minutes to bring back their soft texture and crisp edges.
 
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