Russian Cottage-cheese Cakes (Syrniki)
A Nourishing Breakfast
Syrniki are a kind of flat, but not entirely so, cakes made in a pan -- technically you could call them pancakes, although, in all honesty, they are not -- made mostly with cottage cheese (tvorog in Russian, which, in days of yore, was called syr (‘cheese), hence the name of syrniki), to the near exclusion of flour quotient. In fact, flour is called for here only to accomplish a task of exquisite binding, no more than that, along with the egg. Form- and size-wise, they are more on the patty side. Well-rounded, puffy patties, with a lightly sour flavor of cottage cheese soothed by a subtle touch of cinnamon and brown sugar, studded with raisins, gussied up by lemon zest, sealed and tanned reassuringly in a scorching oil-covered pan or on a griddle. Unquestionably, these Russian cottage-cheese cakes will sneakily tiptoe right into your heart making you a content and nurtured individual. They are delicious and a mere breeze to rustle up, which is always a desirable incentive, come to think of it. You should make them soon. Preferably now, or for breakfast, at a pinch. Please.
Russian cottage-cheese pan cakes (syrniki)
Serves 2-3
Ingredients
- 200 g cottage cheese (alternatively, you can use ricotta), strained of any liquid
- 3 Tbsp 'old-fashioned' rolled oats (instant oats will do as well)
- 1 medium egg
- 4 Tbsp unbleached all-purpose flour plus 1/2-1 cup for cooking
- 2 tsp brown sugar
- 1 Tbs black raisins
- ¼ tsp cinnamon or more to taste
- a pinch of salt
- ¼ baking soda
- zest of ½ unwaxed lemon
- non-fragrant vegetable oil for cooking
Preparation
- In a medium bowl, combine the cottage cheese with the oats. Western cottage cheese tends to be somewhat ‘runnier’ than its Russian dry and grainy counterpart tvorog; and for this recipe you want as less liquid in the cottage cheese as possible – zero, that is, hence the addition of oats that will absorb any excess of liquid. Add the egg.
- In another bowl, combine the flour, sugar, salt, cinnamon, raisins, lemon zest and baking soda. Fold the cottage cheese mixture into the dry ingredient. Mix well. Don’t worry if the batter will be slightly sticky. Set aside for 15 mins. If making these on a weekday, you can prepare the batter in the evening, slide it in a fridge overnight, and make the cottage cheese cakes for breakfast next day, virtually in no time. Plus, when the batter is chilled, it’s easier to form patties from it.
- Over low heat, warm the skillet or griddle. Brush it with oil – be generous.
- Using your hands, form patties from the batter. Flatten and pat them lightly in a smattering of flour (you may do this on a board or in a wide dish); the dusting of flour – just don’t go too heavy on it -- will prevent the cakes from burning and secure them a thin, delicate crust when cooked. Put in the hot skillet. Don’t crowd them.
- Cook the cakes for 2 to 3 mins (they should be golden brown from the underside), then flip them and cook for another 2 to 3 mins. Put them on a plate covered with a layer of kitchen paper towel to absorb any excess oil.
- Repeat with the remaining batter.
Serve warm with honey.
Oh la la!
Russian cottage-cheese cakes
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