Syrniki Reinvented: Cottage Cheese and Ricotta Pancakes Recipe

Classic Cottage Cheese Pancakes with a Ricotta Twist

Cottage Cheese and Ricotta Pancakes, inspired by the classic syrniki, are a delightful twist on the beloved treat. By adding semolina to the mix, we’ve achieved a more delicate texture. Though semolina isn’t a traditional component of syrniki, its presence ensures that each pancake is irresistibly soft. This blend of nostalgia and innovation is perfect for breakfast or dessert. Pair these updated pancakes with your go-to jams and a generous dollop of sour cream for a comforting yet modern culinary experience.

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Syrniki Reinvented: Cottage Cheese and Ricotta Pancakes Recipe

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Cottage Cheese and Ricotta Pancakes - take the classic syrniki to a new level. The addition of semolina ensures a soft, delicate texture. Enjoy this modern twist with your favorite jams and a touch of sour cream.

Ingredients

• 450 gr of cottage cheese – see in notes
• 250 full fat ricotta
• 2 egg yolks (only yolks, otherwise the batter/dough would be too runny)
• 3 tbsp of sugar powder
• 3-4 tbsp of semolina
• 1 pack of vanilla sugar or 3-4 drops of vanilla essence
• flour – basic white flour only used for forming and shaping syrniki before frying
• vegetable oil with neutral taste for frying
• for serving: sour cream, jam, honey, maple syrup

Instructions

1. In a bowl, add the cottage cheese. Using a hand blender, process until it achieves a smooth and consistent texture. Then, fold in the ricotta, ensuring it’s thoroughly mixed.
2. Combine the egg yolks, powdered sugar, and vanilla sugar into the mixture. Gradually stir in the semolina until it’s evenly mixed in. After combining, cover the bowl and refrigerate for at least 15 minutes; however, setting it for 3-4 hours or overnight yields the best results.
3. Sprinkle some flour on the work surface and lightly coat your hands with flour to prevent the dough from sticking. Using a kitchen scale, portion the dough into balls of 50-60 grams each. An effective technique involves using a glass to shape each syrnik: gently flatten a dough ball, place it under the glass, and rotate the glass in circular motions on the floured surface.
4. Heat oil in a pan over medium-high heat, then reduce to a medium setting (use level 6 or 5). Carefully add the syrniki to the pan, ensuring they have space between them to avoid overcrowding. Fry each side for approximately 4-5 minutes or until a golden crust forms, turning once.
5. Serve the syrniki with a selection of jams and a dollop of sour cream.

Notes

* Cottage cheese – also called “farm cheese”, “twarog”

Just Simple Recipes: Bites and Bits Essentials for Cottage Cheese and Ricotta Pancakes Recipe

What is proper cottage cheese and where to get it?

Cottage cheese, sometimes referred to as farmer cheese, is a fresh cheese curd product with a mild flavour. For our pancakes, it’s essential to select a full-fat version, typically around 5% or even 9% fat content. The texture of the cheese should be consistent and homogenous, ensuring the batter mixes well and the pancakes turn out perfect. While cottage cheese can be found in larger UK/Ireland grocery chains like Tesco or Asda, the ideal type for these pancakes — dry and full-fat — is more commonly sourced from Eastern-European grocery shops. If you have time, you can make perfect cottage cheese at home just using 2 ingredients – milk and vinegar.

Why to add semolina to Cottage Cheese and Ricotta Pancakes?

Semolina offers a distinctive advantage when added to Cottage Cheese and Ricotta Pancakes. Unlike wheat flour, semolina doesn’t weigh down the batter or give it a rubbery texture. Therefore, it can be used to partially or even entirely replace flour in the mixture. However, it’s crucial to remember that semolina needs more time to absorb moisture and swell compared to regular flour. This means you shouldn’t rush to fry the pancakes immediately after preparing the batter; instead, allow it to rest for at least 15 minutes. In these pancakes, semolina acts like a magical ingredient, adeptly absorbing any excess moisture, ensuring your pancakes are fluffy and perfectly textured every time.

Why to add only yolk, but not the whole egg?

Another one important notice regarding making perfect Cottage Cheese and Ricotta Pancakes – the eggs question. The type of egg you use can really change things up. Using just the yolk makes the batter denser, giving your pancakes a nice firm texture, which is great if your cottage cheese is really wet. It’s a reliable way to get the consistency you want. Basically, yolks add richness, but egg whites can make things too watery, so sticking with yolks is your best bet for awesome pancakes. If using egg whites, the syrniki might not “hold” during frying time and instead of nice and tight syrnik you can get cottage cheese soup.