My childhood memories were calling for this recipe for a long time! Those pancakes are so different than regular ones, they are like a protein-packed version of regular ones that makes them a huge deal for people who are training hard, but even if you don't it will fill you with energy and of course with an incredible taste. And it can be gluten-free as well :)
So, let me first introduce you to the origin of cottage cheese pancakes or as we call them Syrniki.
Syrniki (Belarusian: сырнікі; Russian: сырники) or syrnyky (Ukrainian: сирник[и]) are fried Eastern Slavic quark (curd cheese) pancakes. In Russia, they are also known as tvorozhniki (творо́жники). They are a part of Belarusian, Russian, Ukrainian, Latvian(sirņiki) and Serbian cuisine. Their simplicity and delicious taste have made them very popular in Eastern Europe.
The name syrniki is derived from the word syr (сыр), which now generally means "(yellow) cheese" in Russian, but once partly stood for soft white cheese. The Ukrainian language retains the old Slavic sense of the word, as in domashnii syr (домашній сир, literal translation 'domestic cheese'), whereas in Russian, the word for white cheese is tvorog (творог).
Syrnyky or tvorozhniki are made from creamy quark, mixed with flour, eggs, and sugar, sometimes adding vanilla extract. Pot cheese or farmer's cheese is suggested as a substitute for the tvorog. The soft mixture is shaped into cakes, which are pan- or shallow-fried in vegetable oil or in hot butter. The consistency should remain slightly creamy, while they are slightly browned on both sides. They are traditionally sweet and served for breakfast or dessert, but can be made savory as well. Raisins, chopped dried apricot, fresh apples or pears are sometimes added into the batter. They are typically served with varenye, jam, smetana (sour cream) and / or melted butter. *source
And now it's time to jump straight to the recipe!
Prep: 5 min
Cook time: 15 min
Servings: 2 portions
Calories per serving: 378 kcal
Find the recipe & nutrition facts below :
300 gr. vegan cottage cheese (homemade recipe here)
zest of half lemon
2 tbsp of fresh lemon juice
20 gr of tapioca flour
40 gr of flour (or substitute with rice flour for gluten-free) + 10 gr for covering
0,5 tsp baking powder
3 tbsp of sugar
1 tbsp oil (or coconut oil)
1 tsp vanilla (optional)
Step 1: In a medium bowl mix cottage cheese with lemon zest, tapioca flour, and 40 gr of all-purpose flour.
Step 2: Mix in baking powder and sugar.
Step 3: Add in lemon juice, oil, and vanilla. Mix well until you rich wet dough-like consistency.
Step 4: Form small pancakes and cover them all around with rice flour or tapioca flour.
Step 5: Heat a frying pan on medium heat with a splash of oil.
Step 6: Fry your pancakes on medium heat for 3 minutes on each side.