How to Make Legendary Cottage Cheese Pancakes

Press Tvorog through a fine meshed sieve to ensure even mixing and cooking.

Measure out 1 kilo (2.5 pounds) of Tvorog.

Add 3 large egg yolks to the cheese and mix well.

Incorporate 100g (less than 1 cup) of powdered sugar into the mixture.

Add 100g (less than 1 cup) of all-purpose flour to the mixture.

Stir in 3g (1/2 teaspoon) of salt and 5g (1 teaspoon) of vanilla extract.

Combine all ingredients until fully homogenous, ensuring the texture is neither too dry nor too wet.

Line a tray with baking paper and set aside.

Weigh the mixture into 50g pieces or use an ice cream scoop to portion it out.

Flour your workbench and roll the portions into round balls.

Shape the balls into hockey puck shapes using a palette knife or a round pastry cutter.

Place the shaped syrniki onto the lined baking sheet.

Freeze the syrniki for about 30 minutes to firm up before cooking.

To make cherry jam, add 600g (1.3 pounds) of sour cherries, 200g (1 cup) of sugar, 15g (1 tablespoon) of lemon juice, and the zest of half a lemon to a saucepan.

Simmer the mixture on medium heat until it thickens and a thermometer reads 106°C (224°F).

Pour the jam into a ceramic or glass bowl and cover with parchment paper to avoid skin forming.

Place the jam in the fridge or freezer to cool down.

Preheat the oven to 160°C (320°F).

Heat a pan on low to medium heat and add oil for frying.

Carefully place the syrniki into the warm oil and fry until golden to dark brown, flipping them as needed.

Once cooked, transfer the syrniki back onto the parchment-lined tray.

Bake the syrniki in the oven for about 12 minutes or until they just start to souffle.

Let the syrniki cool for a few minutes before serving to avoid burns from the hot center.

Serve the syrniki warm with a dollop of sour cream and a spoonful of cherry jam.

Equipment Needed

Spice Level:

Dietary