Sunday Breakfast: Syrniki with fresh blackcurrants

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

Syrniki with fresh blackcurrants

  • Servings: 4-5
  • Difficulty: easy
  • Print
If using frozen blackcurrants do not defreeze them, add straight from the freezer.


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



  • 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.


Russian Syrniki with fresh blackcurrants


      • heycakes says:

        That’s right. The most similar thing to tvorog here is called mató. It has more of a cream cheese consistency though and is often drizzled with honey and served as a dessert. I still have to see if there are any Russian/Eastern European shops around 🙂 How about you?

      • milkandbun says:

        I sometimes buy local ‘tvorog’-chtoora but it’s very hard/firm, so I usually mix it with sour cream before using in a recipe. And most of the time, I make tvorog myself: I buy a huge box of local yogurt (it has not very thick texture compare, for example, to UK yogurts) or milk, then boil it and drain into cheese cloth, it hangs for a hour or so. That’s it. 🙂

    • milkandbun says:

      Hello Mary! It’s not really pancakes, because the main ingredient is tvorog/cottage cheese here, which you mix with eggs and flour. Syrniki are very delish indeed; hope you will try it. 🙂 Thanks for stopped by!

  1. Joan M. Gauntlett says:

    Love love syrniki..they taught me how 2 make the tvorog by simmering buttermilk right in the carton + i used it in my cooking school in BC Canada. Id love to try the yogurt 2 but HOW you boil yogurt + 4 how long? Luv this blog!😍

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