Syrniki (Farmer’s Cheese Pancakes)

breakfast dinner eastern european/russian cheese pancake kid-friendly quick & easy soy free peanut free tree nut free

Darra Goldstein

Makes 12 pancakes, serves 4

Source

Ingredients

2 egg yolks

2 cups (1 pound) tvorog or farmer’s cheese, homemade or store-bought

Scant 1⁄2 cup sugar

3⁄4 cup flour

1⁄2 teaspoon baking powder

Pinch of salt

A tablespoon or two of heavy cream (optional)

2 tablespoons unsalted butter

2 tablespoons vegetable oil

Sour cream, for garnish

Method

In a medium bowl, beat the egg yolks into the farmer’s cheese, then stir in the sugar. Mix together 1⁄2 cup of the flour, the baking powder, and the salt and add to the cheese mixture. If the mixture seems dry, add a little heavy cream.

Place the butter and oil over medium-low heat in a large nonstick skillet and melt the butter.

Sprinkle the remaining 1⁄4 cup flour onto a plate and dust your hands with some flour, too. With your hands or a spoon, scoop out about 2 tablespoons of the batter and set the mound on the floured plate. Use your hands to gently shape it into a round patty about 2 inches in diameter and coat it lightly on all sides with flour. Repeat with the remaining batter.

Carefully transfer the patties to the pan and cook them slowly until the undersides are browned, about 3 minutes. Turn with a spatula and cook until the other sides are browned, 3 to 4 minutes more. Serve immediately, with sour cream.