Syrniki (Russian Sweet Cheese Pancakes)

Name: Syrniki (Russian Sweet Cheese Pancakes)
Total time: PT0D0H0M
Yield: makes 30 Pancakes
Ingredients: 2 1 ⁄ 2 lb. whole milk ricotta, drained in a sieve overnight; 1 1 ⁄ 2 tbsp. fresh lemon juice; 1 ⁄ 3 cup sugar; 3 eggs, lightly beaten; 2 ⁄ 3 cup golden raisins; 2 cups all-purpose flour; 1 ⁄ 4 cup olive oil, for brushing

Serves
makes 30 Pancakes

TODD COLEMAN

Home cook Yelena Bachko gave us the recipe for these tangy, tender pancakes, made with tvorog (a type of quark). This recipe first appeared in our May 2013 issue with Katia Bachko's article Love Stack.

Ingredients

2 ¹⁄₂ lb. whole milk ricotta, drained in a sieve overnight
1 ¹⁄₂ tbsp. fresh lemon juice
¹⁄₃ cup sugar
3 eggs, lightly beaten
²⁄₃ cup golden raisins
2 cups all-purpose flour
¹⁄₄ cup olive oil, for brushing

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Instructions

Step 1

Mix ricotta and lemon juice in a bowl; set aside 5 minutes. In another bowl, whisk sugar and eggs until fluffy; stir in ricotta mixture and raisins. Slowly stir in 1 cup flour until a sticky dough forms; set aside. Place remaining flour on a plate.

Step 2

Using wet hands, form dough into thirty 2" patties about 1⁄2" thick. Heat a 12" nonstick skillet over medium heat. Working in 4 batches, brush skillet with 1 tbsp. oil each time. Dredge rounds lightly in flour; fry, flipping once, until golden brown and firm, 4-6 minutes.

Mix ricotta and lemon juice in a bowl; set aside 5 minutes. In another bowl, whisk sugar and eggs until fluffy; stir in ricotta mixture and raisins. Slowly stir in 1 cup flour until a sticky dough forms; set aside. Place remaining flour on a plate.
Using wet hands, form dough into thirty 2" patties about 1⁄2" thick. Heat a 12" nonstick skillet over medium heat. Working in 4 batches, brush skillet with 1 tbsp. oil each time. Dredge rounds lightly in flour; fry, flipping once, until golden brown and firm, 4-6 minutes.