Vanilla cheesecakes
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The secret to perfect syrniki is the right dough. Use full-fat cottage cheese for a creamy texture. Don't overdo the flour — just enough to hold the shape, but keep the dough soft. Let the dough rest for 7–10 minutes — the flour will hydrate, and the pancakes will hold together better. Fry over high heat for a golden crust, then simmer on low to cook through for an airy, fluffy result.
Prepare the cheese mixture
In a bowl, mix full-fat cottage cheese (300 g / 10.5 oz), eggs (110 g / 2 large), liquid sweetener (3 g / ½ tsp), salt (3 g / ½ tsp), and vanilla flavor (4 g / 1 tsp). Mix thoroughly until smooth — use a fork or blender.
Add the flour
Gradually add flour (30 g / about 2 heaping tbsp) and mix until combined. The dough should be soft but not sticky — add flour in small portions to control consistency.
Rest the dough
Cover the bowl with a towel and let the dough rest at room temperature for 7–10 minutes — this helps the flour hydrate and the dough hold its shape.
Shape the pancakes
Wet your hands with water, form the dough into balls (about 50–60 g each), and flatten into round pancakes. Try to make them uniform in size for even cooking.
Sear over high heat
Heat a generous amount of vegetable oil in a skillet over high heat. Fry the pancakes for 2–3 minutes per side until golden brown.
Simmer and serve
Reduce the heat to low, cover, and simmer for 5–7 minutes, turning occasionally, to cook through. Serve hot with sour cream, yogurt, or fresh berries.
CHEF'S TIP
Choose full-fat cottage cheese
Cottage cheese with 9–18% fat gives the best texture — creamy and moist. If yours is dry, add 2 tbsp of sour cream or milk for extra softness.
Don't over-flour
Less flour means fluffier pancakes. For a gluten-free option, substitute with coconut or almond flour — they add a nutty flavor.
Fry over medium heat
Sear over high heat for a golden crust, then lower the heat and simmer covered for 5–7 minutes to cook through without burning.
Let the dough rest
After mixing, let the dough sit for 7–10 minutes at room temperature — this allows the flour to absorb moisture, making the pancakes easier to shape.
SUBSTITUTIONS
Add your taste
- Swap wheat flour for coconut or almond Use 20 g coconut flour or 50 g almond flour for a low-carb version — the texture will be denser with a subtle nutty taste.
- Bake instead of frying Place the pancakes on a greased baking sheet and bake at 180°C (350°F) for 20–25 minutes until golden — a healthier option with less oil.
- Add berries or dried fruit Fold in 50 g (about ½ cup) of frozen berries (blueberries, raspberries) or chopped dried fruits (apricots, raisins) for natural sweetness.
- Use butter-oil mix for frying Fry in a mix of butter and vegetable oil (1 tbsp each) for a richer, more flavorful crust.
HOW TO STORE
How to Store Vanilla Cottage Cheese Pancakes
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet (2–3 minutes) or microwave (20–30 seconds). Freeze raw or cooked pancakes for up to 2 months — thaw in the fridge overnight and fry or reheat.
GOOD TO KNOW