Slightly sweet and cheesy Russian pancakes made from quark. These pancakes are called “syrniki” [seer-nee-kee] in Russian and are perfect to serve for breakfast together with sour cream and/or jam. They are also great as a snack or dessert…yum! These sweet quark pancakes are super easy to make and the taste is absolutely amazing.
I learned this recipe, just like ikra and crab salad recipe, from my mother-in-law and I’m eternally grateful for it…seriously! They are just SO delicious. In Russia she makes syrniki with Russian “tvorog”, but unfortunately I’m unable to find a proper Russian tvorog in The Netherlands. But no worries, quark is definitely a great substitute! Just know that the quark should be firm and quite dry.
If you are unable to find this type of quark, I’ve been told you can try using farmers cheese or cottage cheese too, but then again – make sure to choose a well drained cheese and not a soft and creamy one.
By the way, you can use less semolina when using Russian tvorog in this syrniki recipe. Just bear in mind that syrniki mixture should be soft and a bit sticky. It also needs to hold together well, and if not – add more semolina or flour.
Although many recipes use only flour, I prefer using more semolina, because I have discovered that it brings out the cheese flavor, while flour would produce syrniki that are more pancake-y and less cheesy.
Well, time to start cooking these tasty quark pancakes. Enjoy!
Russian pancakes made from quark. These pancakes are called "syrniki" [seer-nee-kee] in Russian and are perfect to serve for breakfast together with sour cream and/or jam. They are also great as a snack or dessert...yum! Yield: 8 pancakes
- 275 Gr ( 1 cup + ⅔ cup) dry and firm quark (see note)*
- 55 gr (6 tbsp), semolina
- 1 tbsp flour + more for coating
- 1 egg yolk
- 50 gr (5 tbsp) granulated sugar
- Pinch of salt
- Optional: 30 Gr (3 tbsp) raisins, soaked in warm water for 5 min and drained
- Add everything to a bowl and mix thoroughly. The mixture will be slightly sticky, but that’s normal.**
- Take about 2 full tbsp of the mixture and shape it into a ball.
- Flatten the ball (about 1,5 cm - 2/4 inch thick) and generously coat the outside with flour. Repeat these steps with the remaining mixture.
- Heat a skillet over low/medium heat and add a couple of tablespoons of oil or butter.***
- Fry Syrniki in batches until golden/brown on both sides.
- Serve with (sweetened) sour cream, jam and/or fresh berries.
*If you are unable to find this type of quark, I've been told you can try using farmers cheese or cottage cheese too, but make sure to choose a well drained cheese and not a soft and creamy one.
** If the mixture is too wet, add a bit of flour. But not too much as this will change the taste of the pancakes.
***Make sure not to fry the pancakes at too high temperature.
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