A traditional Russian/Eastern Slavik pancake! They're slightly sweet, nice and soft on the inside, and best served with sour cream and sugar (but jam is just as good!).
Here's the recipe card if you want a shortcut, but keep scrolling for more details!
You Will Need...
farmers cheese (28.2 ounces or 800 grams) NOT the same as cottage cheese in the supermarket!! It’s too lumpy. It’s usually called farmers cheese here—in russian it’s called tvorog)
About 1 cup flour (Enough flour to make it less sticky)
⅓ cup of sugar (taste it so it’s not so sweet)
Pinch of salt
vanilla sugar (1 ½ teaspoon) — you can find it in most ethnic stores (russian, Azerbaijani, etc)
Raisins (optional) about 3 tbsp
Put all the ingredients in a mixer with a dough hook. If adding raisins, soak with boiling water for a few minutes and then squeeze to get the water out before adding.
Sprinkle flour on your counter/cutting board, or whatever you use. You can add some saran wrap on the counter to make it less messy. Use about 1 teaspoon of flour each time and form little rounds with your hands. Be generous w your flour!! Nothing should feel sticky.
This is the size and shape you're going for:
Place in the freezer for about 5-10 minutes while you clean up. Prepare some oil on a skillet (anything but olive oil is fine...you can also use butter, but we use sunflower oil). Fry until golden brown-ish on each side on medium heat (about 5 minutes). If it’s still raw around the edges, lower the temperature and leave it there a little longer.
Pro tip: flip each syrnik with two spatulas for more control
Serve with jam or honey, or if you REALLY wanna be authentic, a dollop of sour cream sprinkled with sugar.
**image courtesy of babaganosh.org