My perfect creamy Syrniki Recipe (Cheese Pancakes)

Cheesecakes are a very simple dish and also very complicated. I’ve been looking for the perfect recipe, and finally I’m ready to present it.

My ideal cheesecake is a beautiful dense creamy washers, which is absent nothing but cottage cheese and vanilla.

The flavor and texture of cheese varies at the same time(!) from 3 factors: the actual cheese, the proportions of all ingredients and technology.

  1. Cheese.

There is an important fat content and structure.

The perfect cheese for me is 5%, it adds creamy taste to the cheesecakes and does not spread when frying. Of skim milk cheese obtained rather crumbly cheese than creamy.

Structure of the cheese should be smooth (not crumbly) and is quite dry, it is very important. Most important thing is to find a smooth uniform curd, and with a moisture content to not understand the problem. Just throw it in a cheesecloth or thin kitchen towel, put it all in a colander and top load. In a few hours the excess water will go.

  1. Ingredients (about 12 pancakes):
  • 540 g of cottage cheese (this is the standard 3 packs of cheese for 180 g). 100 g of cottage cheese can be replaced dense (not soft) cream cheese turns out very tasty. If the cheese is salty, that salt does not add.
  • 2 yolk (the remaining egg whites I put in porridge),
  • 1-2 tbsp rice flour + flour for boning cheese, or 2-3 tablespoons white whole wheat fine flour + flour for boning (amount of flour depends on the curds and how much sweetener you put in, because it thins the dough),
  • 100 g raisins or sweetener to taste (below I will explain how to choose the right amount),
  • 0.5 tsp. salt,
  • Vanilla (I have 1 tsp of ground vanilla),
  • Any optional fillings of your choice (poppy seeds, cinnamon, dried fruit, nuts, peel of lemon/orange, etc.), I love putting zest of half a lemon or into the ground, or it can sprinkle the finished dish.
  • A little oil of ghee or vegetable oil for greasing the pan.
  1. Technology.

3.1. Do cottage cheese (highly recommend to do it in the evening).

Mix cottage cheese with salt and vanilla. Then gradually start adding the sweetener (if you do it without raisins) and periodically try cottage cheese. As soon as her taste became you really like, it means that the sweetener is enough.

I put 2-3 tablespoons of Jerusalem artichoke syrupto the pancakes just were not fresh. The less sweets you put, the denser the cheesecake will be, and the less you will need flour. Moreover, you can always add a bit of syrup/jam to have the finished cheesecakes.

If using raisins, it is first necessary to soak them in boiling water, rinse thoroughly and dry.

Now add to the cream cheese yolks, flour and stuffing (optional). Quickly stir the cheese with a fork, no need to work with him, so he doesn’t “floated”. The mixture should be dense. If so, then enough flour, if not, add a spoon of flour and mix again.

But I still recommend not to put flour than specified in the recipe. For night curd hardens and is great shape.

3.2. Shape the cheesecakes. At this point, you can turn on the oven to preheat to 180 C.

Place the flour on a work surface, and cottage cheese divide into 2-3 equal parts, spread on the surface and generated from them sausages with a diameter of about 3-4 cm obvalivaya in flour on all sides. Sausages should be neat and smooth.

Important. Do everything quickly, so again the dough is not warmed up from the hand and not sailed, and didn’t take too much flour.

Prepared sausages cut into equal parts. If you rolled up 2 jokes, each cut into 6 parts. If rolled up 3 sausages, then cut them into 3 parts. Then coat each slice in flour.

Now give future cheesecakes beautiful shape. Cover each Cup and roll on the work surface a few times. You will get a beautiful smooth cheesecake. This can be done and cooking ring. The Internet is full of videos on how to do it, if the description is not clear. It is very simple.

Then a little replusive it to the height was 3 cm, he is in the process of cooking still falls, the end result is around 2-2,5 see

3.3. Fry.

Well-heated pan with non-stick coating over medium heat, then reduce the heat to medium, cover the pan with a little oil of ghee or any neutral taste, suitable for frying.

Whatever pan you choose, the cakes on it must lie at a sufficient distance from each other. You should easily be able to turn them over without damaging adjacent. I recommend to use a narrow spatula.

Fry on both sides until the moment when you seize the crust, then put them on a baking sheet with parchment. Bake in the heated(!) oven for about 5 minutes.

3.4. Feed.

Recommend to serve with Greek yogurt or sour cream, berries, fruit, dried fruit and nuts. They can be sprinkled with cinnamon, cocoa or ground into crumbs coconut (like me now), pour syrup, homemade condensed milk or Nutella, or spread on top of fried banana. That is absolutely limitless number of options for all tastes.

Well, as usual, I recommend the portion of cheese to freeze, in case of lack of time, always at hand was a delicious homemade Breakfast.

Coconut flour pancakes with cottage cheese

I got delicious pancakes with the taste of cheesecakes;) :

1. In a blender/mixer and 400-500 g of cottage cheese + 2 eggs + 2 tbsp maple syrup (can be replaced by any other or not to add sweetness) + 1 tbsp coconut oil +2-3 tsp cinnamon + 1 tsp ground vanilla + pinch of salt + 1tbsp.l. coconut flour with a slide. Leave the dough for 15-20 minutes for thick.

Important. You can knead the dough by hand, but ensure the flour is evenly distributed throughout the mass. I like to use blender to test was a smoother consistency.

2. I’ll write a very detailed manual of roasting process, because the dough is sooooo tender and it may seem that you will never be able to turn these cottage cheese pancakes)))

1 cheesecake need 1/2-1 tbsp curds, they need to pour at a considerable distance from each other, as they melt, additionally, so there will be more room to maneuver the spatula. Bake in a pan with a good non-stick coating with a small amount of cooking oil (ghee for example) on low heat so that the pancakes were burnt on the bottom and dry on top. That is to avoid a situation where the bottom of the cheesecake was already burning, and the top is wet. Once the top part of the cheesecake is dry and has become a Golden color (about 5 minutes), you can flip and fry for another 3 minutes or until tender.

Serve with what you like (berries, fruit, sour cream, various sauces). I got a strawberry and poppy seed sauce based on Greek yogurt.

Important. It is convenient to bake the cheesecakes in advance, store in closed containers, and in the morning reheat (or eat cold, also delicious), because the process itself is not annoying, but long-term, and in the evening it can be integrated into your business, but in the morning so much time just yet.

My perfect cottage cheese pudding (no flour, no semolina, no starch)

I’ve been looking for a recipe for my perfect casserole for so long. To have a dense homogeneous consistency, but at the same time tender, without semolina/flour/thickeners, and here is the recipe.


700-750 g. cottage cheese (5-9%), cottage cheese can be replaced with ricotta, it turns out fatter, but tastier.

200-250 gr. mascarpone/fat sour cream/ricotta/cream cheese,

4 chicken eggs,

Zest 2 small lemons or 1 large lemon,

Juice of 2 small lemons or 1 large lemon,

Seeds of 1 vanilla pod or 1 tsp. ground vanilla,

A pinch salts,

Sweetener to taste, then explain how I choose the amount (I use Jerusalem artichoke syrup dates or raisins).

Optionally any berries to your taste, 2-3 handfuls.

How to do:

1. Beat eggs with salt, vanilla and lemon zest. I do this with a blender.

2. in a separate bowl, stir cottage cheese, cheese / sour cream and lemon juice, begin to gradually add sweetener, and periodically try the curd mass. Bring it to the desired sweetness. The amount of sweetener will vary significantly depending on the acidity of the curd and the added cheese/sour cream. Sour cream and cream cheese further oxidizes the mass, and mascarpone and ricotta-on the contrary.

Important. If you have already calculated your ideal proportions of sweetener, then go straight to P.3

3. Add the curd mass to the eggs and punch until smooth. If the mass is budet thick then periodically turn off the blender and stir the mixture with a spoon, collecting it from the walls of the blender bowl.

Important. If you do not have a blender, then I recommend rubbing the cottage cheese through a sieve, otherwise there will be a not quite uniform consistency of the casserole.

4. bake for 50-60 minutes at 160C in a form greased with oil (I have coconut or ghee).

5. Cool (it is better to leave overnight), and in the morning there is. If you do not give the casserole enough time to cool and shrink, it will not be dense and will fall apart.

If you do the option with berries, then so: spread half of the curd mass, randomly throw a handful of berries, spread the rest of the mass and top again with a layer of berries. Do not overdo it with the filling, otherwise there will be a lot of moisture.

Sometimes I make a casserole with a base of homemade granola (recipe hereJust throw a layer of granola on the bottom of the mold, and then pour the curd mass.

Oven baked cottage cheese pancakes with suluguni cheese and tarragon

This is something criminally delicious!


  • Suluguni 150 g grate (where I buy cheese wrote here),
  • Cottage cheese 300 g (usually I use rustic 5%),
  • A large handful of tarragon leaves (do not put the stems!) wash, chop,
  • 1 egg,
  • Optional, but preferably – corn flour for breading (it is with corn that it tastes best).

Important 1. Suluguni is salty, the cheese mass does not need to be salted.

Important 2. Sometimes I replace 20-30 g of ordinary suluguni with smoked suluguni. It turns out bombically!

How to do it:

Turn on the oven to heat up to 200C.

Mix all ingredients except flour. The mass may not be very viscous, it depends on the cottage cheese. The main thing is that it keeps its shape, and does not flow straight. Optionally, you can add flour to the dough (I do not put it).

Put baking paper on a baking sheet. Brush the paper with vegetable oil if it doesn’t have a non-stick coating like mine.

Spread the curd mass with a spoon at a sufficient distance from each other.

Also, cheesecakes can be rolled in corn flour or whole-grain flour and then put on a baking sheet.

It is necessary to put them in a preheated oven, so that the egg grabs, and the cheesecakes do not turn into a single mass.

5 minutes to hold at 200C, reduce the temperature to 180C and bake for another 20 minutes. or to the desired readiness.

When ready, the cheesecakes should be allowed to cool a little on the baking sheet, then remove, otherwise they will fall apart.

Black tea or coffee will be the perfect complement.