Sirniki (Russian Cheese Pancakes)
"These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan, the outsides still crispy, the insides creamy... They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!"
photo by Sartreana
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
3-4
ingredients
- 1 lb farmer cheese
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 cup flour, plus
- extra flour, for dipping
- 2 tablespoons butter, approx
- sour cream or jam, for serving
directions
- In a food processor, pulse the farmer�s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
- Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½ï¿½ balls of dough into the flour, roll them round, and flatten to about 3/8� thick. Place them on a plate in a single layer until all the patties are all formed.
- Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
- Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
- NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
- About the Times, Prep time is mostly frying time, and Passive time is the chilling time.
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Reviews
-
Excellent, Authentic Russian Blintzes! <br/>I did simplify the recipe to make it easier and faster.<br/>I put the farmer's cheese in a bowl and mashed it with a fork. Then added the rest of the ingredients the same way, no need for the food processor.<br/>I didn't refrigerate the mixture and didn't dip in flour. I just spooned them into the frying pan and flattened a little with the back of a spoon.<br/>I served with a dollop of sour cream and some russian berry jam (find in russian store, comes in small white plastic buckets).<br/>Wonderful! -
Try them they are very very tasty! Here is a tip, if you can't find a farmer cheese, just stop at mexican store and buy Mexican cheese Requeson; it tastes just like Russian cheese. And one more thing the sirniki have to have golden brown color, when they're done. -
WOW!!! These taste like blintzes without the work of making crepes first. I followed the recipe exactly and they came out wonderful. They were great with black raspberry jelly. This is going into my 10 star cookbook! -
These were soooooo good! I ate way too many - I think 4 or 5 might be my limit... LOL This is a very easy recipe; the only trouble I had was finding the right kind of farmer cheese! After rolling and flattening I had to dust a little more flour on the outside before I cooked them because they had absorbed the other flour and gotten sticky while sitting. I tried them plain, with a mixed-berry jam, and with sour cream and liked them all three ways. Thanks for the recipe and a new cooking experience Lori! -
I am also Russian - so I am used to Sirniki and these turned out perfect. I didn't refrigerate them, due to the lack of time. I used super dry Tvorog and it turned perfect! I think super dry one works really well in this recipe! Next time I will add a photo - we ate them so fast, that I didn't have time to take a photo :)
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RECIPE SUBMITTED BY
Hi~
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<br>First question ? who?s Dorie? Well, she's my mother, and I love her dearly, though she had little to do with my interest in food. See, I just had to come up with a Zaar name, and my little-used ebay moniker popped into my head.
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<br>I love the 'Zaar and find so much inspiration from the recipies and the friendly community. I love to read recipes and cook, and I am often "creating" dishes. Sometimes I read a bunch of recipes about whatever I have in mind, and do things the way I think I would like them. Unfortunately, I usually don't measure, which is too bad, because they often come out great, and I would like to share them. Now that I am hanging out around the 'Zaar, I expect to be measuring more!
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<br>About reviews - I often don't follow recipes exactly. I look forward to writing about my experience/alterations, though I might not give a rating if my "altered" experience is not a fair assessment of the original recipe. I often find the star rankings difficult, but on the new Zaar, they seem to be assigned values, so I plan to use them. And, I want to add how helpful I have found other peoples reviews - I always read them when available. That's what makes this site so helpful! (Second besides the community.)
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<br>I'll write more about myself some day, and my wonderful relationship with food.
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<br>OK - it's someday - 2 things come to mind.
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<br>My favorite way to spend my birthday is to cook and invite people over (if only the house would clean itself - I don't have TIME for that!)
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<br>I like Cook's Illustrated, and often refer to that while cooking. Sort of like my cooking bible, the first place I look, as a reference. Although, I do not think they are the final word in things. Hey - and now, the Zaar is the first place I usually look :-)
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<br>Another is that I like to eat everything, but I generally (doesn't that mean >50%) cook healthy. So far, this has meant looking for whole grain recipes, or taking other recipes and making them whole grain. Sometimes with mixed results.
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<br>Various musings:
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<br>I'd like to write a cookbook (and get rich from it, too.) I bet lots of people here feel that way. Truthfully, it sounds like a LOT of work. Especially as I am too lazy to measure things. LOL
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<br>I found a pet peeve - incremental product downsizing! Wreaks havok with recipes, and it is so cheap and annoying to destroy standards.
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<br>Here is another peeve: the variable heat (capsaiasin?) in jalapenos! Why are some so hot, and the next one is so mild??? It is so hard to control the heat in dishes that way. Just can't tell from the outside. Well, Grrr...
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