Easy Recipes

Syrniki Russian Cottage Cheese Pancakes

Like most cooks, I tend to taste my way through a recipe. I pop cubes of raw vegetables in my mouth after I dice them, and grab a couple bites along the way to gauge whether theyre cooked through. And then how can you season to taste if you dont taste? By the time the meal is served, Ive already eaten my first course.

But with syrniki, I have taken the snack-and-simmer approach to new heights (or depths?). These Russian cottage cheese pancakes are just so amazingly delicious that I could not stop eating them directly from the pan. Theyre moist from the dairy (farmer cheese or cottage cheese, if you dont have access to the Russian dry curd cheese tvorog), fresh-tasting and barely sweet. And the pan-frying in melted butter probably doesnt hurt. Often theyre studded with raisins, but in the summer theyre lovely with cold sour cream and some sweet berries or compote (though I ate a good third out of hand, before they even hit the plate, and that might have been the best of all).

Unlike heavier American flapjacks, these light syrniki make for a sweet dessert. But theyre equally good as a small meal in and of themselves, especially on summer days where you dont want to turn on the oven. Provided you have better self-control than I do, and can manage to actually save some for your dinner guests. You can find the details, along with stories and recipes for several other Russian dishes, over at NPRs Kitchen Window.

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