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Syrniki with jam and soured cream


Serves: 2
timePrep time: 20 mins
timeTotal time:
Syrniki with jam and soured cream
Recipe photograph by Kris Kirkham

Syrniki with jam and soured cream

Russian syrniki are small, slightly sweet pancakes made almost entirely from twaróg – a firm-textured farmer’s curd cheese with a slightly acidic tang. They’re traditionally served for breakfast, warm from the pan, with jam and soured cream

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
463Kcal
Fat
24gr
Saturates
12gr
Carbs
36gr
Sugars
27gr
Fibre
2gr
Protein
26gr
Salt
0.3gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 1 x 275g tub twaróg (Polish curd cheese), or see our tip below
  • 1 large egg yolk
  • 1½ tbsp caster sugar
  • 1½ tbsp plain flour, plus extra to dust
  • 10g butter
  • ½ tbsp flavourless oil
  • icing sugar, to dust
  • 2 tbsp soured cream, to serve
For the blueberry compote
  • 150g blueberries
  • zest of ½ lemon
  • ½ tbsp caster sugar

Step by step

  1. Start with the compote. Put the blueberries in a pan with the zest and sugar and cook over a medium heat for 4-5 minutes, until the blueberries are just starting to break down and the liquid is jammy. Set aside to cool.
  2. For the pancakes, put the curd cheese into a food processor and blitz until smooth. Transfer to a bowl and add the egg yolk, sugar, flour and a pinch of salt. Beat together until you have a thick, spoonable mixture – this won’t be anything like the pancake batters you are used to, more like a scone dough.
  3. Using an ice-cream scoop or a spoon, scoop the mixture into 4 rough balls and toss them in the extra flour so that you can easily shape each one into a round patty with your hands. Roll the edges in the flour, too, so they are nice and smooth.
  4. Heat the butter and oil together in a lidded frying pan over a medium-low heat. Add the syrniki and cover with the lid. Cook for 7 minutes and then flip over and cook for a further 5 minutes, keeping the pan covered, until golden on both sides. Remove to a plate and leave to cool until just warm.
  5. To serve, dust with icing sugar then spoon over some blueberry compote and the soured cream.
    Tip
    If you can’t get hold of twaróg, use cottage cheese instead. Put 300g natural cottage cheese in a muslin or clean J-cloth and squeeze out as much moisture as possible. Follow the recipe as instructed but double the flour quantity to 3 tablespoons. 

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