Syrniki are Russian cottage cheese pancakes, that are made thick and have a roundish shape. I love having them on breakfast, topped with a sweet condensed milk and some fresh or frozen berries. I already posted the recipe once (click here), today recipe is similar to the previous one but with a delightful touch: these syrniki were prepared by my mum during my summer holidays in Russia. 🙂 My suggestion was to add a special ingredient – fresh blackcurrants, which were picked up that day in parent’s garden. So, we mixed in lots of fresh and juicy blackcurrants. Blackcurrants have enough natural sweetness, and we didn’t put sugar at all.
If you haven’t still made syrniki you should immediately go to your kitchen and cook them! Really! They are so delicious, plus cottage cheese contains lots of calcium, which is great for bones.
Syrniki with fresh blackcurrants
If using frozen blackcurrants do not defreeze them, add straight from the freezer.
Ingredients
600-700g tvorog/cottage cheese (I used 0% fat)
2 medium eggs
2-3 tbsp white sugar (or as much as you like), I didn’t put sugar this time
150-170g fresh blackcurrants
100g plain flour
icing sugar, for garnish, optional
some fresh blackcurrants, sour cream/sweet condensed milk, for serving
Method
-
In a large mixing bowl, mix cottage cheese with a folk. Add eggs and sugar if using, stir to combine.
-
Sift the flour into cottage cheese mixture, mix to combine. If the mixture is too wet, add a bit more flour.
-
Sprinkle fresh blackcurrants with flour, carefully fold into cottage cheese mixture.
-
Sprinkle working surface with flour. Take a tablespoon of the mixture and shape flat patties (approx 6cm diameter).
-
Arrange syrniki on a greased baking sheet. Bake in preheated 200C oven for 30 minutes or until golden.
-
You can also fry them. For that, in a large frying pan heat sunflower oil, add syrniki and fry for 2 minutes on each site.
-
Sprinkle with icing sugar, if desired. Serve warm with sour cream or sweet condensed milk and berries on side.
Enjoy!
milkandbun 