Syrniki Recipe

Drain and dry the cheese

If using store-bought farmer's cheese or ricotta, place it in a fine sieve or cheesecloth set over a bowl and press gently for 10–15 minutes to remove excess whey. For very wet ricotta, wrap in cheesecloth and hang or press for 30 minutes so the batter won't be too loose.

Break up the cheese

Transfer the drained cheese to a large mixing bowl. Use a fork or potato masher to break up any large curds until mostly smooth but still slightly textured (no need for perfectly creamy).

Combine wet ingredients

Stir the egg, granulated sugar, vanilla extract, and a pinch of salt into the cheese until evenly mixed.

Add dry ingredients

Sprinkle in the all-purpose flour and optional cornmeal/semolina. Fold gently with a spatula until a soft, slightly sticky but workable dough forms. The mixture should hold shape when scooped; if it feels too wet, add flour 1 teaspoon at a time (do not over-flour) until it holds.

Chill (optional)

For easier shaping and a slightly firmer interior, refrigerate the batter for 15–30 minutes, covered. This also helps the starch hydrate for better structure.

Prepare for shaping

Put a shallow plate with about 2 tablespoons of flour next to your work area and lightly oil your hands with a little vegetable oil to prevent sticking.

Shape the syrniki

Scoop roughly 2 tablespoons (about 40–50 g) of batter per pancake and roll into a ball between your palms. Flatten gently to form a disk about 1–1.25 cm (3/8–1/2 inch) thick. Lightly dredge each side in the plate of flour and shake off excess.

Heat the pan

Warm a nonstick or heavy skillet over medium heat. Add 1–2 tablespoons of neutral oil (or a mix of butter and oil) and let it heat until shimmering but not smoking.

Fry the syrniki

Place the formed syrniki in the pan without crowding (work in batches if needed). Fry 3–4 minutes on the first side until deep golden brown, then carefully flip and fry 2–3 minutes on the second side. Reduce heat slightly if they are browning too fast before heating through. The interior should be set and tender.

Finish and keep warm

Transfer cooked syrniki to a plate lined with paper towel or a wire rack set in a warm oven (90–100°C / 200°F) to keep warm while you cook remaining pancakes. Add a little more oil to the pan between batches if needed.

Dust syrniki lightly with powdered sugar if desired. Serve warm topped with a generous spoonful of sour cream or Greek yogurt and a drizzle of berry jam or fresh fruit. Accompany with fresh berries or fruit on the side. Syrniki are best eaten the same day; reheat gently in a warm oven or skillet.